Lamb Curry with Aubergine / Brinjal / Eggplant [Dairy free, Gluten free, Grains free, Sugar free]


Lamb and Aubergine (Brinjal/Eggplant) Curry

Lamb is a protein that I have shied away from during the past 15 months, often by choice but more so by the availability of good free-range grass-fed lamb and when I am in the position to afford its’ purchase then it’s generally grilled to preserved the succulence and taste of a good lamb chop!

I was fortunate to come across some saddle lamb today, bone in the middle, with lean fat and bought a small amount to cook a curry.  That I happened to have fresh baby brinjals on hand, made me salivate thinking of my late dear Gran who cooked a delectable brinjal and mutton curry.  My mom still does the same today but I have never indulged in the recent past.  I have recently caused quite a well-received stir with advocating brinjal as a low carbohydrate veggie that can be thoroughly enjoyed in many ways and have developed somewhat of an aubergine following.  It is a filling, nutrititionally dense low carbohydrate veggie that I have included in my meals forever.  It may be enjoyed in curries, salads, grilled, baked, as “chips” to replace the carb-laden variety as well as “bread” slices for sandwich making.  A winter hot-pot including sweet potatoes, off sets the higher and lower carb mix beautifully.

This  recipe is a no frills or fuss authentic “Durban” lamb curry, which me be tempered down or up in spices to suit individual palates.   I prefer the comfy “burn” of fresh green or cayenne chilli and I temper my meals accordingly.  The chilli powder may also be adjusted for a hotter flavour but I prefer going lower on the chilli powder, just enough to add colour and some depth which the other spice ingredients add to.  The use of onion, fresh garlic and ginger is an imperative in this recipe.  I often prefer grating my onion so that its’ pulp provides a thicker gravy consistency to the curry.  This curry recipe is a base one for the addition of any veggies, and may be used in beef and chicken dishes too.  Cooked slowly, with love and patience and the pot covered with it’s lid to trap all moisture, there is no need to add any water to this curry – the moisture released from the lamb by slow cooking, provides the liquid to aide the curry- gravy formation.

Serving this curry, the brinjal provided the “carb” and no other side veggie is required, other than a crisp, fresh salad or a sambal mix.


IMG_1686 (2)

500g lamb, cut into bite sizes pieces, visible fat removed

1 medium onion, thinly sliced

1 medium tomato, chopped or grated

200-300 baby brinjals or 1 large brinjal cut into largish sized cubes and soaked in salted water

1-2 tsp freshly ground garlic and ginger

2-3 green chillies (slivered and optional)

a few sprigs fresh curry leaves

2 tblsp extra virgin olive oil or ghee.  Coconut oil may be used

Masala mix made up as: (use emulsifier and sugar free powdered spices)

1-2 tsp chilli powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp fennel powder

1/2-1 tsp garam masala (optional)

Himalayan or Sea Salt to taste

1-2 cardamom pods

1 small stick cinnamon

1/2 – 1 tsp fennel seeds (optional)

1/2 – 1 tsp cumin seeds (optional)

1 small bay leaf (optional)

1-2 cloves (optional)

Fresh coriander to garnish

Here’s How

  • Heat your fat of choice in a non-stick pot on medium stove-top heat.
  • Add the seeds, cardamom pods, cloves, cinnamon stick and bay leaf  and allow to sizzle for a few seconds, then add in the onion, chilli and curry leaves. Allow to saute until soft.
  •  In goes the fresh garlic and ginger and powdered spices (masala mix) and combine well.
  • Stir fry briskly for 2-3 minutes and add in the lamb.  Cover the pot and allow to cook to 10-15 minutes until the lamb releases moisture and a gravy begins to form.


  • Now add in the tomato and mix well.
  • The brinjals may be added now and salt to taste.


  • Allow the curry to cook for a further 20-30 minutes until the lamb and brinjal are done.


  • Garnish with fresh coriander and serve as preferred.


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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