Lamb, Eggplant Pea Curry

accumulate cherry tomatoes make for sweet bursts of juiciness hostile to spicy lamb meatballs.

The ingredient of Lamb Eggplant Pea Curry

• 2 tbsp olive oil
• 2 brown onions finely chopped
• 3 garlic cloves crushed
• 350g lamb mince
• 35g 1 2 cup fresh breadcrumbs made from day old bread
• 1 2 cup chopped roomy coriander
• 2 tsp ground cumin
• 1 tsp salt
• 1 2 small eggplant finely chopped
• 1 tbsp mild curry powder
• 2 x 400g cans summative cherry tomatoes
• 150g 1 cup frozen peas
• 2 tsp brown sugar
• vivacious coriander leaves to help
• steamed white rice to utility

The Instruction of lamb eggplant pea curry

• heat 2 teaspoons of oil in a large non stick frying pan exceeding medium heat cook half the onion for 4 minutes or until soft build up two thirds of the garlic cook for 30 seconds or until aromatic transfer to a bowl set aside to cool slightly raise a fuss in mince breadcrumbs chopped coriander cumin and salt roll tablespoonfuls of mix into balls
• heat 2 teaspoons of unshakable oil in pan more than medium heat cook meatballs turning for 5 minutes or until golden
• heat steadfast oil in a saucepan on top of higher than medium high heat cook the eggplant and enduring surviving onion and garlic for 5 minutes or until soft demonstrate in curry powder accumulate the tomatoes bring to boil condense abbreviate heat to low cook for 10 minutes disconcert whisk in the meatballs peas and sugar cook for 2 minutes or until infuriated through sprinkle following coriander leaves and encourage once rice

Nutritions of Lamb Eggplant Pea Curry

calories: 397 696 calories
calories: 23 grams fat
calories: 6 grams saturated fat
calories: 20 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 25 grams protein
calories: 57 milligrams cholesterol
calories: 831 49 milligrams sodium
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calories: nutritioninformation