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Categories:Viewed: 4 - Published at: 3 years ago
Ingredients
- 10 oz lamb chops and boneless lamb cubes
- 3 medium egg plant, sliced
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 14 oz chopped tomatoes
- 2 tablespoons tomato puree
- 2 teaspoons salt
- 1 teaspoon garam masala (mixture of spices)
- 2 pints boiling water
- 3 tablespoons oil, for frying
- 1 tablespoon lemon juice
Method
- Trim and wash meat then place in medium saucepan and cover with boiling water
- (meat must be completely covered). Boil for 5 minutes with lid uncovered, drain meat and discard water. Slice the egg plant about 1/2 inch thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside. In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until brown. Add meat and fry together for 1-2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.
- Now add chopped tomatoes, tomato puree, lemon juice, salt and garam masala.
- Add the egg plant to the pan and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes. Serve with hot rice, salad or bread. Freezes well.
