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Make Jenny Morris’ Lamb, Brinjal and Butter Bean Curry from Taste the World with Jenny Morris

Taste the World with Jenny MorrisJenny Morris has shared a recipe for Lamb, Brinjal and Butter Bean Curry from her latest cookbook, Taste the World with Jenny Morris, in her column for The Next 48hOURS.

Morris writes that this is the perfect winter meal: “It never fails to warm and satisfy the whole family and the leftovers taste better the next day and make for fabulous sandwiches.”

Lamb, Brinjal and Butter Bean Curry

  • 2 long, large, firm brinjals, cubed
  • 3 Tbs vegetable oil
  • 3 Tbs unsalted butter
  • 3 large onions, thinly sliced
  • 5 cm piece fresh ginger, grated
  • 15 ml coriander seeds, toasted and ground

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