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Choose any three of our spice blends and discover new flavours with ease. Versatile, aromatic and full of character. A great introduction to our range.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

4 medium aubergines (use the chunkiest you can find)
2 tbsp light olive oil, plus extra for brushing
salt
1 red onion, diced
250g minced lamb (or veggie mince – see tips)
2 tbsp Shemin’s Spice Blend (Harissa, Peri Peri, Ras El Hanout, Smoky Mexican, Cajun or Jerk) or to taste
400g tin of chickpeas, drained and rinsed
400g tin of chopped tomatoes
1 tbsp red wine vinegar
200g feta cheese

How to make Moussaka-style Stuffed Aubergines

Heat the oven to 180°C / 160 Fan / 350°F / gas mark 4.
Cut the aubergines in half lengthwise, then use a spoon to scoop the inner flesh from each half, leaving a border about 1cm thick. Keep the flesh to one side. Brush the insides of the hollowed out aubergines with olive oil, then place on a baking tray and bake for 20 minutes until soft.
Meanwhile, roughly chop the flesh scooped from the centre of the aubergines and sprinkle with salt. Set aside for 5 minutes to release some water.
Heat a non-stick frying pan over a medium heat and add the chopped aubergine flesh to the dry pan. Cook until it starts to brown in some places, then add 1 tablespoon of the oil and cook for about five minutes until well browned. Tip out of the pan into a bowl and set aside.
Heat the remaining tablespoon of oil in the same pan, add the onion and cook for about five minutes until softened. Add the lamb mince, breaking it up in the pan and stirring occasionally until browned. Add the Shemin’s Spice Blend of your choice and stir in the chickpeas, tomatoes and vinegar. Cook for 10 minutes, or until reduced and thick. Then stir the cooked chopped aubergine back in. Taste and season with salt as needed.
Divide the mixture between the baked aubergine halves. Crumble the feta and sprinkle it over the aubergines, then return them to the oven for 40 to 45 minutes until the feta is slightly browned and aubergine skins are very soft.
Garnish with fresh pomegranate seeds if desired.

Tips

Tip:

You can use veggie mince in this recipe instead of lamb. Just add 1 extra tbsp of olive oil when frying it off.

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After so many years the quality of your products remains true. Thank you team Shemins!

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Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

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Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

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Great service and products thanks

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Brilliant fantastic selection of everything

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Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Moussaka-style Stuffed Aubergines

Serves

The star of the show

Selection of Three Shemin's Spice Blends

(13)

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Moussaka-style Stuffed Aubergines

Tips

Pair it with

(13)

(5)

(6)

(4)

(5)

(4)

(2)

(5)

(4)

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Get a free recipe ebook

Moussaka-style Stuffed Aubergines

Serves

The star of the show

Selection of Three Shemin's Spice Blends

(13)

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Moussaka-style Stuffed Aubergines

Tips

Pair it with

(13)

Selection of Three Shemin's Spice Blends

(5)

Selection of Six Shemin's Spice Blends

(6)

Shemin's Spice Blend Collection

(4)

Shemin's Harissa

(5)

Shemin's Peri Peri

(4)

Shemin's Ras El Hanout

(2)

Chilli Free

Shemin's Cajun

(5)

Shemin's Jerk

(4)

Shemin's Smoky Mexican

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Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover