Eggplant and lamb curry

Winter is coming and it’s starting get so freaking dark here up north. For me, the best way to heat up is to eat warm and comforting food. Like this curry!

Lamb and eggplant curry

500g minced lamb

1 eggplant, chopped into 1×1 inch pieces

1 onion, chopped

4 garlic cloves, minced

3 cm ginger, minced

1 tbsp curry powder

1 tbsp garam masala

2 tsp ground coriander

2 tsp ground cumin

½-1 tsp chili powder

2 tbsp vegetable oil

1 can whole tomatoes

Coriander

Salt and pepper

1. Heat oil in a large pan or a pot and heat to medium heat, then add garlic, ginger, onion and spices and fry for about 2 minutes.
2. Add minced lamb and eggplant and fry on medium to high heat for about 5 minutes.
3. Add the canned tomatoes to the curry, reduce the heat to medium to low and let simmer for about 20 minutes. If the curry is getting a bit to dry, just add some water.
4. Serve the curry with some fresh coriander and rice.