Lamb & Aubergine Curry Recipe | Tilda

Ingredients

• 6 tbsp vegetable oil or ghee
• 800g lamb neck fillet
• 8 small aubergines, cut into half
• 4 cloves garlic, peeled
• 2 onions, peeled and roughly chopped
• 1 small green chilli, sliced
• 1 tsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp chilli powder
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp garam masala
• 300g Tilda Basmati rice
• Lime and fresh coriander to serve