2 hrs 30 mins
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!
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Units: US | Metric
- 5 medium onions, peeled,washed and thinly sliced
- 600 g lamb, cut into small pcs.
- 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
- 1Heat 2-3 tbsps.
- 2of oil in a pot.
- 3Add onions and fry until golden brown.
- 4Add meat and fry until it is well browned.
- 5Stir in hot water.
- 6Add salt and pepper.
- 7Stir well and cook on medium flame for 45-60 minutes or until the meat is cooked.
- 8Then add the tomato paste and the powdered dried lime.
- 9Mix well and ensure that there should be atleast a cup of hot water in the meat.
- 10If it is lesser than a cup, add more hot water and mix well.
- 11Once the gravy thickens, add mint leaves and remove from heat.
- 12Sprinkle salt on both sides of the eggplants.
- 13Heat oil in a non-stick pan as required.
- 14Add eggplants and shallow-fry them in the hot oil on medium flame until golden in colour.
- 15Place eggplants over the meat.
- 16Make sure you don't mix them with the meat.
- 17Cover the pan tightly with a lid.
- 18Cook over low flame for 10 minutes.
- 19Serve with hot rotis or naan or kulcha or parathas.
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Nutritional Facts for Indian Meat Curry Topped With Eggplant
Serving Size: 1 (967 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 717.4
- Calories from Fat 266
- Total Fat 29.6 g
- Saturated Fat 11.7 g
- Cholesterol 146.8 mg
- Sodium 235.5 mg
- Total Carbohydrate 71.8 g
- Dietary Fiber 35.8 g
- Sugars 29.8 g
- Protein 50.8 g
The following items or measurements are not included:
dried lime powder