Indian Meat Curry Topped With Eggplant Recipe

Name: Indian Meat Curry Topped With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium onions, peeled,washed and thinly sliced; 600 g lamb, cut into small pcs.; salt; black pepper; 3 tablespoons fresh tomato paste; 3 -4 tablespoons dried lime powder; 3 cups hot water; 7 small eggplants, washed,peeled and sliced lengthwise into 1 inch thick slices; ½ cup of fresh mint, washed and finely chopped; oil, as required

Servings: persons

5 medium onions, peeled,washed and thinly sliced
600 g lamb, cut into small pcs.
salt
black pepper
3 tablespoons fresh tomato paste
3 -4 tablespoons dried lime powder
3 cups hot water
7 small eggplants, washed,peeled and sliced lengthwise into 1 inch thick slices
½ cup of fresh mint, washed and finely chopped
oil, as required

1
Heat 2-3 tbsps.
2
of oil in a pot.
3
Add onions and fry until golden brown.
4
Add meat and fry until it is well browned.
5
Stir in hot water.
6
Add salt and pepper.
7
Stir well and cook on medium flame for 45-60 minutes or until the meat is cooked.
8
Then add the tomato paste and the powdered dried lime.
9
Mix well and ensure that there should be atleast a cup of hot water in the meat.
10
If it is lesser than a cup, add more hot water and mix well.
11
Once the gravy thickens, add mint leaves and remove from heat.
12
Sprinkle salt on both sides of the eggplants.
13
Heat oil in a non-stick pan as required.
14
Add eggplants and shallow-fry them in the hot oil on medium flame until golden in colour.
15
Place eggplants over the meat.
16
Make sure you don't mix them with the meat.
17
Cover the pan tightly with a lid.
18
Cook over low flame for 10 minutes.
19
Serve with hot rotis or naan or kulcha or parathas.
20
Enjoy!

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 medium onions, peeled,washed and thinly sliced, 600 g lamb, cut into small pcs., salt, black pepper, and more.

Yes, Indian Meat Curry Topped With Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Meat Curry Topped With Eggplant

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