This delicious lamb curry is served with an Eggplant Yoghourt Relish.

1kg cubed lamb
1 cup Jalna Greek Style Natural Yoghourt or Jalna BioDynamic Yoghourt
3/4 cup water
2 tablespoons tomato paste
2.5cm piece fresh ginger
4 cloves garlic, peeled and roughly chopped
1 tablespoon peanut oil
1 cinnamon stick
3 cloves
1 tablespoon curry powder
1 tablespoon mango chutney
Squeeze of lemon juice

• Mix the Jalna Yoghourt together with water and tomato paste.
• Peel and chop finely ginger and garlic. Add to yoghourt mixture, combine well.
• Heat oil in a large non-stick pan, add the meat, a few cubes at a time, and cook over a high heat until well coloured. Remove the meat from the pan and place on a plate. Repeat the process until all meat is cooked.
• Add a little more oil to the pan if it is dry. Fry the cinnamon stick, cloves and curry powder in the pan for 30 seconds. Add the Yoghourt puree, mango chutney and the meat. Bring to the boil.
• Cook, covered, over a low heat until the meat is tender, approximately 5 minutes.
• Remove the lid and cook rapidly to reduce some of the sauce.
• Season the curry with a little lemon juice to give it a fresh taste, remove the cinnamon stick.
• Serve on a large pappadum with rice and Eggplant Yoghourt Relish.

Eggplant Yoghourt Relish

4 small or 2 large eggplants
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 tablespoon oil
2 onions, finely sliced
2 green (hot) chillies, seeded and sliced
6 cloves garlic, crushed with 1 teaspoon salt
2 teaspoons finely grated fresh ginger
1 heaped teaspoon Dijon mustard
1/4 cup white vinegar
1 teaspoon sugar
1/2 cup Jalna Fat Free Natural Yoghourt

• Cut the eggplants into cubes and sprinkle with 1/2 teaspoon each of salt, turmeric and chilli powder.
• Heat a tablespoon of oil in a pan. Shallow fry the cubes in batches until golden brown. Drain on paper towels, then arrange on a serving dish.
• Saute sliced onions, chillies, garlic and ginger. Mix with eggplant.
• Mix the other ingredients into a creamy sauce and just before serving, pour it evenly over the eggplants, onions and chillies, and gently mix with a fork.
• Serve cold as an accompaniment to rice and curries.