Aubergines with Minced Lamb
|Corn oil||5 Tablespoon|
|Onions||2 , sliced|
|Minced lamb||1 Pound (500 Grams)|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Aubergines||2 Medium, trimmed and cut into 1 1/2 inch pieces|
|Fresh red chilies||3 , slit in the middle and deseeded|
|Chopped fresh coriander||2 Tablespoon|
1. Heat the oil in a haandi or a saucepan and fry the onions and curry leaves for 3-5 minutes until golden brown.
2. While the onions are frying, mix together the minced lamb, ginger, garlic, chilli powder, turmeric, ground coriander and salt. When the onions are a soft golden brown, add the minced lamb and stir-fry for about 5-7 minutes using the bhoonoing method.
3. Add the aubergines and stir-fry for about 3-5 minutes until the lamb and aubergines are cooked.
4. Add the red chillies and fresh coriander and stir-fry for 3-5 minutes. Serve hot with rice or Chapati.