Lamb, Aubergine and Chickpea Curry

Luscious lamb, earthy chickpeas and tender aubergine with our spicy Curry Paste and fragrant Garam Masala. This curry is not one to be missed!



  1. Pre-heat the oven to 180°C.
  2. Heat 1 tbsp oil in a large pan with a lid, and gently fry the onions until browned, around 10 minutes.
  3. Add the lamb to the pan then cook until sealed and turning brown, about 8 minutes. Then add Shemin’s Indian Curry Paste with a splash of water, and cook on a gentle heat for 3 minutes. Make sure the lamb and onion are well coated.
  4. Pour in the chopped tomatoes, Shemin’s Garam Masala, aubergine and chickpeas. Bring the curry to the boil, then put the lid on and pop into the oven. Cook for 1 hour and 30 minutes. Check the curry half way through to see if there’s enough liquid, if not add some water.
  5. Squeeze in the lime juice to taste and check the seasoning.
  6. Stir in the fresh coriander and serve with rice and naan bread.

TIP: You can make this curry in a slow cooker instead of the oven. Put it in after you’ve added the chopped tomatoes, Garam Masala, aubergine and chickpeas for 6 hours on low.

TIP: This curry also works well with beef, and if you’re vegetarian you can subsitute the meat for sweet potato or butternut squash.

Serves 6

Products used in this recipe