Ingredients
500g lamb stir fry strips
1 onion
halved and sliced
0.5 eggplant kasaundi
365g jar
2 zucchini
chopped
½ cup water
Equipment
- 1 large frypan
Instructions
- Heat a large frypan over high heat. Add oil and brown lamb on all sides.
- Add onion and cook for 2-3 minutes until starting to soften.
- Stir in eggplant kasaundi, zucchini and ½ cup water. Bring to the boil, then reduce heat and simmer for 10-15 minutes.
Notes
Tip
The kasaundi was very spicy, so not suitable for most little kids; use a milder mussaman or korma curry paste.
