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1
Dice the eggplant, sprinkle it with salt and set it aside for 30 minutes.
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2
Meanwhile, heat the 2 tablespoons of oil in a large, heavy skillet over medium-high heat.
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3
Add the mustard seeds and cumin seeds.
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4
When they start to smell aromatic and pop, about 1 to 2 minutes, add the onions.
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5
Saute until the onions are tender, about 5 minutes, then add the chili.
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6
Stir in the lamb.
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7
Continue to saute until the lamb has lost its red color and is finely broken up, about 3 to 4 minutes.
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8
Remove the skillet from the heat.
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9
Drain and rinse the eggplant.
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10
Pat the pieces dry on paper towels.
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11
Reheat the lamb mixture in the skillet, add 1 more tablespoon of the oil and add the eggplant.
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12
Cook, stirring, until the eggplant has lost its dryness, about 10 minutes.
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13
Stir in the tomatoes.
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14
Cover and simmer until the eggplant is tender, about 20 minutes.
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15
Season to taste with salt and cayenne pepper and set aside until ready to serve.
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16
Combine the ginger, coriander and yogurt and set aside.
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17
Heat the remaining oil in a wok or skillet.
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18
Add one of the pappadums.
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19
As soon as it begins to curl, about 15 to 20 seconds, turn it over using tongs or chopsticks.
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20
Flatten it in the pan and cook another few seconds.
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21
It should not darken.
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22
Drain on paper towels and repeat with the remaining pappadums.
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23
To assemble, reheat the eggplant and lamb mixture.
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24
Place a pappadum on each of 4 plates, top with a quarter of the lamb mixture, then cover with another pappadum.
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25
Spoon some of the yogurt mixture on top and serve with steamed rice, if desired.
