Lamb and Aubergine Curry. Ingredients. 1 kilo lamb cut into chunks
2 Onions sliced
1tbsp crushed garlic
1tbsp grated ginger
1 or 2 Aubergines cut in chunks
,2 tomatoes chopped
1 cinnamon stick
2 black cardamom
4 green cardamom bruised
1tsp Cumin seeds
1 Tej Patta
8 or 9 fresh curry leaves
1heaped tsp kasuri methi
2tsp coriander powder
2tsp cumin powder
1tsp black ground pepper
2tsp kashmiri chilli powder
1tsp turmeric
1tbsp club basaar mix
6or7 green chillies slit
chopped coriander
1and a half cups hot water from kettle, 5or6 tbsp oil
Method.
Heat oil in pan then add cumin seeds, cinnamon stick, cardamom pods,tej patta, fry for 30 seconds, then add onions and curry leaves, cook till onions are soft and golden brown then add garlic and ginger cook couple of minutes till raw smell is gone, then add all powdered spices mix well cook couple of mins then add tomatoes cook till soft and mushy and oil starts separating, then add lamb and mix well cook for 7 or 8 minutes on med High heat then add water stir bring to a boil then cover and lower heat and cook till lamb is tender ,in a separate pan quickly fry aubergine to get a little colour on it you don't have to do this you can just put it straight in curry add kasuri methi and green chillies and cook for another 15 mins till aubergine is soft and oil has separated, add chopped coriander.
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