Lamb & Aubergine Curry with Green Beans & Yoghurt

Okay it’s cold, rainy and more than a bit breezy. The boy points out that it automatically qualifies as a curry day. I clipped this pair of recipes from The Guardian which both of us devour at every opportunity. (Both the Guardian and this recipe)

2tbsp vegetable oil

2 bay leaves

½ tsp cinnamon

½ tsp turmeric

1tsp grated ginger

1tsp ground cumin

Pinch of salt

2 onions, finely sliced

1 red chilli, sliced

300g cubed lamb

1 large aubergine, diced

400g can chopped tomatoes

300ml water

A handful of chopped coriander leaves.

Beans in Yoghurt

200g green beans

1tsp vegetable oil

Another tsp ground cumin

2 cloves garlic, chopped finely

6 mint leaves

150g plain yoghurt

Another handful chopped coriander leaves

Juice of ½ a lemon

A massive pinch of chilli flakes

So, the bay leaves have been purloined from the pot outside the pub. Heat the oil and let them sizzle. Lower the heat and add the rest of the spices for the lamb. Add the onion, garlic and chilli. The boy checks to make sure it is only one chilli. If it was just me having this, I’d add another one.

Let the onions soften gently for around 10 minutes. The boy has found an awesome CD – it has a version of Take Five played on the sitar. It’s definitely helping.

Add the lamb and aubergine. I never salt aubergines first. Once the meat is sealed, add most of the water and the tomatoes. Let it simmer for half an hour, when the sauce should have thickened. Add more of the water if it is thickening up too fast. It does need a stir from time to time. Sprinkle on the coriander once you’re ready to serve.

Put some rice on. Say a small prayer of thanks to the kitchen god (aka the electric rice cooker), if you have one.

The boy is making the beans – it’s one of the few vegetables he really likes if they are given a bit of oomph.

He tops and tails the beans and fries them in the oil with the cumin. The original recipe recommends a griddle pan so you get char marks.  The yoghurt goes in a bowl with the mint, coriander and garlic. Once mixed, spoon it onto the plates, pop the beans on top and drizzle with lemon juice and sprinkle with the chilli flakes. He is quite sparing with his portion but more generous with mine.  His little cat adores yoghurt so he gets the last teaspoon scrapings from the pot, so we’re all happy.

So – lamb and aubergine, with green beans in yoghurt and rice. I found a jar of garlic pickle. I’m insisting the boy has some too or he’ll be avoiding me all afternoon.