Indian Meat Curry Topped With Eggplant
Description
This delectable Indian Meat Curry, inspired by Anjali Vellody’s article “Mad about Mutton” from the “FOOD” column of the Weekend magazine, is an exceptional dish that brings together rich flavors and comforting textures. With succulent lamb simmered in a savory sauce and topped with beautifully fried eggplant, this recipe is perfect for lunch or dinner, especially when paired with hot rotis, naan, or parathas. Bon Appétit!
Recipe Details
| Recipe Category | Curries |
|---|---|
| Total Time | 2 hours 30 minutes |
| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Servings | Serves 4 |
| Calories | 717.4 |
| Fat Content | 29.6 g |
| Saturated Fat | 11.8 g |
| Cholesterol | 146.9 mg |
| Sodium | 235.6 mg |
| Carbohydrates | 71.8 g |
| Fiber | 35.9 g |
| Sugar | 29.9 g |
| Protein | 50.9 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 5 medium |
| Lamb (cut into pieces) | 600 g |
| Salt | To taste |
| Black Pepper | To taste |
| Tomato Paste | 3 tablespoons |
| Dried Lime Powder | 3-4 teaspoons |
| Hot Water | 3 cups |
| Eggplants | 2-3 medium |
| Fresh Mint (chopped) | 1/2 cup |
| Oil | As required |
Instructions
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Begin by heating 2 to 3 tablespoons of oil in a large, heavy-bottomed pot over medium heat. This will be the base for your flavorful curry.
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Once the oil is shimmering, add the finely chopped onions. Fry them gently, stirring occasionally, until they become golden brown and aromatic. This should take about 10 to 15 minutes, allowing the sweetness of the onions to develop beautifully.
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Next, introduce the lamb pieces to the pot. Increase the heat slightly and fry the meat until it is well browned on all sides, which enhances its flavor and texture. This step may take around 5 to 7 minutes.
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After the lamb is browned, carefully stir in the hot water, ensuring that all the meat is submerged. This will create the base for your curry sauce.
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Season the mixture generously with salt and freshly ground black pepper to taste. Stir well to combine all the ingredients.
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Reduce the heat to medium-low and cover the pot. Let it simmer for approximately 45 to 60 minutes, or until the lamb is tender and fully cooked through, stirring occasionally to prevent sticking.
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Once the meat is tender, add the tomato paste and dried lime powder to the pot. Mix well, ensuring that the lime powder is fully incorporated. Check the consistency of the gravy; it should be rich and somewhat thick. If it appears too dry, add an additional cup of hot water, ensuring the meat is well-coated in the sauce.
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When the gravy has thickened to your liking, fold in the chopped mint leaves, which will add a fresh, aromatic note to the dish. Remove the pot from heat and set aside.
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While the curry is resting, prepare the eggplants. Begin by sprinkling salt on both sides of the sliced eggplants to draw out their moisture. Let them sit for about 10 minutes, then pat them dry with a paper towel.
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In a non-stick frying pan, heat oil over medium flame as required. Once hot, add the eggplant slices, frying them until they are golden brown on both sides, which will take about 4 to 5 minutes. Ensure they are cooked through and tender.
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Carefully place the fried eggplants on top of the lamb curry in the pot. Avoid stirring them into the curry to maintain their texture and presentation.
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To finish, cover the pot tightly with a lid and reduce the heat to low. Allow the dish to cook for an additional 10 minutes, letting the flavors meld beautifully.
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Serve this delightful Indian Meat Curry topped with eggplant hot, accompanied by your choice of rotis, naan, kulcha, or parathas, for a truly satisfying meal.
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Enjoy the comforting and robust flavors of this classic dish with family and friends!
This Indian Meat Curry topped with eggplant is not only a feast for the palate but also a delightful way to introduce your loved ones to the rich culinary traditions of Indian cuisine. Its intricate flavors and satisfying textures make it a standout addition to your meal rotation, perfect for gatherings or a cozy night in.
