Lamb and Aubergine Coconut Curry

Succulent lamb, tender aubergine, creamy coconut milk and our aromatic curry paste makes this a delicious and super-tasty Indian curry. Very easy to make and so much healthier and tastier than a takeaway.


1 large Onion, sliced
2 tbsp Cooking oil
800g Boneless lamb leg, cut into bite-sized chunks
100g Shemin’s Indian Curry Paste (Mild, Medium or Hot)
400g tin Chopped tomatoes
1 tbsp Tomato purée
1 medium Aubergine cut up into bite-sized chunks
400ml tin Coconut milk
1 tbsp Shemin’s Garam Masala
4-5 tbsp Chopped fresh coriander
Juice of 1/2 Lime


  1. Heat the oil in a large saucepan and fry the onions on a medium heat until golden brown, about 10 mins.
  2. Turn the heat on high, add the lamb pieces to the pan and brown the meat.
  3. Add Shemin’s Indian Curry Paste and a splash of water to the pan, and cook on medium for 2-3 mins.
  4. Add the chopped tomato and tomato purée, mix in well, and simmer for 20 mins.
  5. Add the aubergine and stir well for 2-3 mins.
  6. Pour in the coconut milk, simmer for a further 30 mins or until the aubergine and lamb are tender.
  7. Season to taste. Add the Garam Masala and lime juice. Stir in the fresh coriander before serving.
  8. Serve with rice and poppadoms.
Serves 6

Products used in this recipe