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Curry with Lamb and Eggplant

Um.  Yes. You know how I love that storebought curry paste that I use to make chicken curry and chickpea curry? Well, I still love it. I do! BUT, I also like doing fun things like making my own cur...
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Servings:??  | Calories:1059 | Total Fat:44g  | Chol:153mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 44g
67 %
Sat Fat 12g
58 %
Total Carb 91g
30 %
Fiber 39g
157 %
Sugars 40g
Cholesterol 153mg
51 %
Sodium 5021mg
209 %
Protein 84g
168 %
30% Lamb
28% Others combined
24% Eggplant
16% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 lb bone-in lamb
1/2 teaspoon meat tenderizer
2 medium or 1 large eggplant
1/2 medium onion
3 garlic cloves
1 fresh hot chili pepper (red or green) or 1 tsp crushed red pepper
1/2 tsp garam masala
1 teaspoon coriander
1 bay leaf or 1 teaspoon crushed bay
1 teaspoon fennel
1 teaspoon cumin
2 small cans tomato sauce
2-4 cups chicken stock
1/2 cup greek or other plain yogurt
cooked rice and / or naan, to serve
olive oil

Directions : View recipe directions on
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