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Written by Haneeda
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A flavorful dish that combines both meat and vegetable-not quite your typical curry. Serve with boiled rice.
Ingredients:
1/2 cup oil
2 onions thinly sliced
1 inch fresh ginger thinly sliced
1 garlic clove crushed
2 fresh red chilies-seeded and finely sliced
1 tsp turmeric
1 1/2 pounds lamb/mutton,cut in small pieces-abt 1 inch
14 ounce can coconut milk
1 1/4 cups water
eggplants thinly sliced (round) and patted dry
1 tsp tamarind pulp soaked in water
salt
freshly ground black pepper
deep fried onion slices for garnish
Boiled rice to serve
Preparation:
- Heat oil, fry onion,ginger and garlic until they give off a rich aroma.
- Add chilies,turmeric.
- Push to one side then turn up the heat & add lamb & cook till it changes color.
- Add the coconut milk,water,salt & pepper to taste.
- Cover & let simmer for 1 1/2 hrs till the meat is tender.
- Towards the end of the cooking time, fry eggplant slices till brown on both sides.
- Add browned eggplant slices to the lamb curry and cook for about 15 mins.
- Stir gently from time to time.
- Strain the tamarind and add the tamarind juice to the curry.
- Taste and adjust the seasoning.
- Garnish with fried onions & sliced chili and serve with boiled rice.
Tips:
If you are pressed for time ,cook the meat with salt until 3/4th done in a pressure cooker and add it in.You will save lots of time and still have well cooked meat rich in flavor.
Ease of preparation: Medium
No. of servings: 6
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