Curry with Eggplant and Lamb Cutlets

• eggplant↗1
• olive oil↗3 ст. л. tbsp
• fennel seeds↗1 ч. л. tsp
• nigella seeds1 ч. л. tsp
• ground coriander↗2 ч. л. tsp
• turmeric↗велика щіпка
• chili powder↗велика щіпка
• ginger↗2 см шматочок

  finely grated

• garlic cloves↗4

  chopped or finely grated

• peeled cherry tomatoes1 can
• lamb cutlets↗8

  French trim

• plain yogurt↗2 ст. л. tbsp
• turmeric↗¼ ч. л. tsp
• olive oil↗

  for frying

• yogurt↗

  for coriander leaves and nigella seeds

• відварений рис

Step-by-step instructions

1. 1

   To marinate the lamb, mix yogurt with turmeric, then coat each cutlet with the mixture. Slice the eggplant into large wedges. In a large skillet heat olive oil and fry the wedges on both sides until browned and become soft, almost translucent. Add more oil if needed. Carefully remove the wedges with tongs, leaving excess oil in the pan (if more than 1 tbsp, discard the excess).

2. 2

   In the same skillet add fennel seeds and nigella seeds, toast until they start to pop. Add ground coriander, turmeric and chili powder, stir so the spices release their aroma. Add ginger and garlic, cook 1 minute, stirring constantly to prevent sticking. Add the tomatoes, simmer 3 minutes until the sauce thickens, then season with salt to taste. Return the eggplant wedges to the skillet and simmer a few more minutes to absorb the flavor.

3. 3

   In another pan heat a little oil. Salt the lamb cutlets on both sides and fry them until the exterior is browned while the interior remains pink. The fat should be well browned.

4. 4

   Place the finished curry on a plate, top with a few spoonfuls of yogurt, sprinkle with coriander leaves and nigella seeds. Serve together with the lamb cutlets and hot rice or chapati.