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Lamb and Brinjol Stew
Lamb Meat And Eggplant Curry |
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500 grams Lamb Meat
250 grams Brinjol (Aubergine = Eggplant)
200 grams Refined Oil
4 Tomatoes - chopped
1 cup Chopped Onions
6 lengthwise split Green Chillies
2 Spoons Red Chilly powder
2 spoons Ginger-Garlic paste
1 spoon Turmeric powder
1 spoon All Spice Powder*
2 spoons Mustard seeds
Salt to Taste
2 spoons Lime Juice
*All Spice Powder: Fry and Grind half spoon each of cloves, cardamom, cinnmon, cumin and coriander seeds.
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Clean the Lamb Meat and cut into medium size pieces. Apply turmeric powder, one spoon salt, lime juice and two spoons of oil. Mix well and marinate for thirty minutes.
Cut the eggplants into medium pieces, put them in a bowl with water and set aside.
Take a deep bottomed pan (Wok), add oil and heat. Add mustered seeds, ginger-garlic paste, green chillies. Fry for five minutes. Add chopped onions first, and then the tomato pieces, red chilly powder, eggplant pieces. Saute well. Now add the marinated mutton pieces, all spice powder and enough salt. Mix thoroughly. Fry well for about 8-10 minutes until the oil shows up..
Add two cups of water, stir and put the lid on. Allow to simmer until the meat is cooked well.
Serve hot with rice and pancakes!
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Preparation Time: 1 Hour |
Serves: |
| Recipe Origin: India |
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Submitted by: |
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M.P.R. Radhakrishna
India |
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| This recipe has been viewed 3481 times. |
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