This curry is verging on tagine, but that all depends on how much spice you add to it. With the pomegranate in this you can definitely afford a bit of extra spice! If you go too far, just add yoghurt!
Oil for frying
250g cubed Lamb
1 large onion, diced
2 garlic cloves, crushed
2 fresh green chillies, finely chopped
Bunch of fresh coriander, stalks finely chopped, leaves left for dressing
Half an inch of ginger
1 tbsp chilli powder
1 tbsp garam masala
1 tbsp ground turmeric
4 large tomatoes, roughly chopped
8 cherry tomatoes, halved
4 baby aubergines, halved and sweated
Tin of coconut milk
A pint of stock (lamb if you have it, chicken if not)
Bag of spinach
Basmati rice to serve
1. Fry the lamb in the oil on a low heat until golden brown.
2. Set aside the lamb and in the same pan soften the onions.
3. Once the onions are softened, add the garlic, ginger, coriander stalks, chilli and spices and fry for a couple of minutes.
4. Now add both sets of tomatoes and the baby aubergine, fry for 5 minutes until they start to break down.
5. In go the stock and coconut milk and re-introduce the lamb.
6. Simmer the curry for 25-30 minutes. If it begins to go dry, just add water.
7. Now add the spinach and pomegranate seeds allowing some of the pomegranate juice to fall in too. Then cook for 10 more minutes.
7. Serve with basmati rice (cooked 1 part rice to 2 parts water) and a sprig of coriander.