Lamb meat and eggplants taste divine when curried with lots of spices. The recipe is as follows:
Ingredients
Boneless Lamb Meat
Yogurt
Sliced Eggplants
Ginger-Garlic Paste
Poppy Seeds Paste
Bay Leaves
Chopped Tomatoes
Coriander Powder
Cumin Powder
Red Chili Powder
Star anise Powder
Cinnamon Powder
Nutmeg Powder
Whole Cardamoms
Whole Peppercorns
Bay Leaves
Oil
Salt
Water
Method
1. Marinate meat with yogurt and keep aside overnight.
2. In a pressure cooker heat oil and add whole cardamoms, whole peppercorns, bay leaves, ginger-garlic paste and chopped tomatoes.
3. Stir the mixture in step 2 for 5 minutes and add cumin powder, coriander powder and red chili powder. Stir it constantly over slow fire for 15 minutes.
4. To the paste in step 3 add brinjals, marinated meat, poppy seeds paste and salt.
5. Stir the mixture in step 4, over slow fire until the moisture from the meat dries completely.
6. Add water and pressure cook until the meat is tender.
7. To the cooked meat and brinjals add star anise powder, cinnamon powder and nutmeg powder. Simmer for 15 minutes.
8. Garnish it with chopped coriander leaves and serve with hot white rice.
