INGREDIENTS
1.2 kg of lamb stew meat
2 aubergines
1 ½ teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tins of chopped tomatoes
1 tablespoon coriander seeds
½ tsp cumin seeds
2 tsp grated nutmeg
3 tablespoons oil
3 pcs red chilli finely chopped
2 tablespoons grated fresh ginger
5 cloves of garlic
1 teaspoon vinegar
1 stock cube
sour cream
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped coriander leaves
METHOD
Crush the coriander seeds and cumin seeds, using a mortar and pestle (or if you don’t own a mortar and pestle you can put seeds in a plastic food bag or cling film and use a rolling pin to crush the seeds.)
Mix crushed seeds with salt and nutmeg and rub spice mixture well into the meat.
Melt oil/butter (I always use both, gives a lovely flavour, the oil stops the butter from burning), add meat to the pan and brown on all sides. Cut the aubergine into cubes and fry with the meat for 2 minutes whilst stirring all the time.
Add the ginger and chilli and let everything cook for a further 2 minutes, then add add the garlic, vinegar, stock cube and tomatoes. Cover and simmer for 1 hour.
Season with salt and pepper. Serve up in deep plates, place a big dollop of sour cream on top and sprinkle with the fresh finely chopped parsley and coriander to finish.
Diabetes Diet 