Issue link: https://maltatoday.uberflip.com/i/908437
maltatoday WEDNESDAY 29 NOVEMBER 2017 14 Food Method 1. Chop the onion and the garlic and garlic and place in a saucepan with flavourless oil over a medium heat. 2. Add the cumin seeds, bash the carda- moms to release the seeds and add to the pan. 3. Add the chilli pepper and minced gin- ger. 4. Slice the lemongrass in half and place in the pan. These will be removed after cooking as they are too tough to eat. 5. Add the lime leaves and the turmeric and allow to cook for a few mins until the flavours have amalgamated. 6. Add the chopped auber- gines and the coconut cream and allow to cook for a few mins. 7. Remove the mixture from the pan and in the same pan add a little more flavourless oil and add the lamb. 8. Fry until the lamb in browned on all sides for approx. 5 mins. 9. Add the bay leaves and the spiced aubergine mixture. 10. Add the chopped tomato, lemon juice and the coconut milk. 11. Add the curry leaves. 12. Cover with a lid and allow to simmer gently for approx. 30 mins. 13. Remove from the heat and add the chopped coriander and mint. 14. Serve with steamed rice or naan bread. Lamb and aubergine curry Ingredients • 1 onion • 2 cloves garlic • Flavourless oil (peanut, vegetable or even ghee) • 1 tsp cumin • 6 cardamom pods • 1 dried red chilli, more if you like it hot • 1 inch piece ginger • 2 pc lemon grass • 5 kaffir lime leaves • 2 tsp turmeric • ½ large aubergine, chopped • 2 tbsp coconut cream • 500g lamb leg, deboned, chopped • 2 bay leaves • 1 tomato, diced • ½ lemon, juice only • 1 tin coconut milk • 5 dried curry leaves • Handful coriander, chopped • A few mint leaves, chopped Michael Diacono Though this curry contains a lot of ingredients, it is relatively quick and easy to make. Make mid-week meals more exciting with Michael Diacono's recipe.