|Mutton||3⁄4 Kilogram (including breast meat)|
|Brinjal||1⁄4 Kilogram (large size)|
|Onions||4 Large, thinly sliced|
|Ginger garlic paste||1 1⁄2 Teaspoon|
|Ginger||1 1⁄2 Teaspoon|
|Oil||3⁄4 Cup (12 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Thick tomato puree||1 Cup (16 tbs)|
|Cinnamon piece||2 Inch|
|Coriander||1 Bunch (100 gm), chopped|
|Coriander leaves||1 Bunch (100 gm), chopped|
Cut mutton into pieces and marinate in ginger-garlic paste.
Peel brinjal thinly and immerse in salted water.
Place half quantity of oil in pan.
Fry spices for a minute.
Add onion and fry golden brown.
Add mutton and brown it, stirring continuously.
Add coriander, tomato puree, 1 cup warm water and salt.
Cook over a high flame for 15 mins., stirring occasionally.
Simmer till mutton is done.
Slice brinjal into 1/2" thick slices.
Heat remaining oil and fry golden brown.
Arrange brinjal slices on top of meat preparation and simmer for 10 mins.
Serve hot with bread or baghare rice (chilao).