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Harris Farm Markets EDGECLIFF's Recipes Back

Lamb and Eggplant Curry.


1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 teaspoon mustard seeds

4 green cardamom pods, crushed and pods discarded

1 teaspoon chilli flakes

400g lean leg of lamb, cut into 2.5 cm cubes

1 tablespoon vegetable oil

1 onion, sliced

2 red capsicums, deseeded and cut into 2 cm chunks

1 eggplant, cut into 2 cm chunks

1/2 cup (100g) split red lentils

400 ml diluted salt-reduced or homemade beef stock

1 cinnamon stick

1/4 cup flaked almonds, toasted


Prep: 20 minutes
Cook: 40 minutes
Extra time: 2 hours, marinating.

1. Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle. Add the chilli flakes. Place the lamb in a bowl, add the spices and toss to coat evenly. Cover and chill for about 2 hours, or overnight.

2. Heat the oil in a large, deep saucepan or flameproof casserole dish and fry the onion, capsicums and eggplant for about 10 minutes, stirring occasionally, to soften.

3. Add the spiced lamb and lentils, then stir in the stock and cinnamon. Bring to the boil, then stir, reduce the heat and cover. Simmer gently for about 30 minutes until the meat is tender. Serve scattered with toasted flaked almonds.

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Shop 5, Eastpoint Food Fair, 285 New South Head Rd
Edgecliff, NSW
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Suburbs we deliver to
Edgecliff, Double Bay, Bellevue Hill, Woollahra, Rose Bay, Vaucluse, Watsons Bay, Bondi, Bondi Junction, Darling Point, Rushcutters Bay, Potts Point, Elizabeth Bay, Waverley,