Indian Meat Curry Topped With Eggplant |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This delicious recipe is from the FOOD column of the Weekend magazine by Anjali Vellody's Mad about mutton article. I hope you enjoy this one! Bon Appetite! Ingredients:
5 medium onions, peeled,washed and thinly sliced |
600 g lamb, cut into small pcs. |
salt |
black pepper |
3 tablespoons fresh tomato paste |
3 -4 tablespoons dried lime powder |
3 cups hot water |
7 small eggplants, washed,peeled and sliced lengthwise into 1 inch thick slices |
1/2 cup fresh mint, washed and finely chopped |
oil, as required |
Directions:
1. Heat 2-3 tbsps.
2. of oil in a pot.
3. Add onions and fry until golden brown.
4. Add meat and fry until it is well browned.
5. Stir in hot water.
6. Add salt and pepper.
7. Stir well and cook on medium flame for 45-60 minutes or until the meat is cooked.
8. Then add the tomato paste and the powdered dried lime.
9. Mix well and ensure that there should be atleast a cup of hot water in the meat.
10. If it is lesser than a cup, add more hot water and mix well.
11. Once the gravy thickens, add mint leaves and remove from heat.
12. Sprinkle salt on both sides of the eggplants.
13. Heat oil in a non-stick pan as required.
14. Add eggplants and shallow-fry them in the hot oil on medium flame until golden in colour.
15. Place eggplants over the meat.
16. Make sure you don't mix them with the meat.
17. Cover the pan tightly with a lid.
18. Cook over low flame for 10 minutes.
19. Serve with hot rotis or naan or kulcha or parathas.
20. Enjoy!
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