- Pre-heat the oven to 180°C.
- Heat 1 tbsp oil in a large pan with a lid, and gently fry the onions until browned, around 10 minutes.
- Add the lamb to the pan then cook until sealed and turning brown, about 8 minutes. Then add Shemin’s Indian Curry Paste with a splash of water, and cook on a gentle heat for 3 minutes. Make sure the lamb and onion are well coated.
- Pour in the chopped tomatoes, Shemin’s Garam Masala, aubergine and chickpeas. Bring the curry to the boil, then put the lid on and pop into the oven. Cook for 1 hour and 30 minutes. Check the curry half way through to see if there’s enough liquid, if not add some water.
- Squeeze in the lime juice to taste and check the seasoning.
- Stir in the fresh coriander and serve with rice and naan bread.
Verified curry lover
Free Recipe Ebooks
Subscribe to our Newsletter and we’ll send you our delicious recipe ebooks for free!
Thank you for signing up to receive tasty recipes and handy cooking tips from us here at Shemin’s! You should receive a link to the downloads page in your inbox shortly. If it does not arrive in a few minutes, please check your junk folder.