Vegetarian Curry - Eggplant with Yoghurt (Baigan Dahi) Thanks Beck!

2 medium eggplants
3 tablespoons ghee
2 medium onions (chopped)
3 cloves garlic
2 teaspoons grated ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon salt
½ teaspoon garam masala
sugar
1 cup yoghurt

cook eggplants (slice to 1cm slices, spray with olive oil, and cook on tray in oven) slice up (or pull apart – mush it up with or without the skin – up to you)
- in a medium saucepan, heat ghee, fry onions, garlic, ginger until onion is soft and golden. Add coriander, cumin, turmeric, chilli powder and fry, stirring for another minute. Stir in salt and add the eggplant. Stir and cook for a few minutes then sprinkle with Garam Masala, cover and cook for 5 minutes. Add salt and or sugar to taste. Add yoghurt and mix before serving.

Wendy One-tree’s Lamb Curry (slow cooked) via Beck

1 leg of lamb
Onions (2 or 3)
½ a knob of garlic Process these together
1 tablespoon ginger
2 tablespoons tomato paste
1 teaspoon garam masala
3 tablespoons coriander
1 tablespoon cumin
Chilli powder & fresh chillies to your taste (i use 2 of those long skinny green chillies)
Salt to taste
1 can coconut milk + another can of water

To prepare the lamb, you cut as much of the meat as possible off the leg of lamb, dice up the lamb meat. You will use all the meat AND put the whole leg (bone and all) into the pot for cooking.

Fry onions, garlic, ginger and chillies then add tomato paste and spices and fry for 5 minutes

Add the rest of the ingredients and cook on low heat for an hour or more (up to you)

I like to make a vegetarian curry (found on this blog) to go with it. It is a lot spicier so it’s good if you have a range of people who like different spicy heat levels.