Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 kg fresh ground lamb mince1 teaspoon fine salt 1 teaspoon ginger, garlic mixed red chilli paste. ½ teaspoon kashmiri masala mild1 teaspoon Shuhanas red spice1 teaspoon red chilli powder ¼ teaspoon tumeric ½ teaspoon dhania (coriander)/jerro powderPinch garam masala garnishing 1 large white onions finely chopped1 ripe tomotoe skinned and grated 2 young to medium fresh eggplant, blemish free. 3 Tablespoon butter ghee (Clarified butter)Pinch cinnamon powder¼ cup sunflower oilGreen fresh lefy dhania (coriander) leaves 1 teaspoon whole jeera Green chillies chopped in rings.
1.Prepare mince, rinse, drain in colender.
2.Add salt and marinate with all spices except garam masala. Cling wrap in a bowl in fridge until ready to cook.
3.Two young to medium eggplants washed chopped into big chunks. Soak in salt water, drain set aside.
4.Braise chopped onion, chillies, sprinkle few whole jeera in oil until brown.
5. In a frying pan add oil, fry the eggplants slightly charred on the skin side. Drizzle salt drain and set aside.
5.Add marinated mince and cook for 8-10 minutes, add grated tomotoes until moisture dried and oil starts to surfaces lower heat immediately layer the eggplants over the mince.Add butter ghee (Clarified butter), close lid and cook for further 12-15 minutes. Sprinkle garam masala as a garnish or heat.
6.Garnish with curry leaves or chopped dhania (coriander).
7. This scrumptious dish is best served with homemade hot pharatas or Roti's.
Bon appetite ❤️Shu-hani❤️
INFO & TIPS
A hearty, healthy nutritional soup serve with pull apart garlic bread.. Top soup with cashew cream or drizzle fresh cream or if serving piping hot add grated cheese serve immediately when guest seated... A melt in mouth.. Scrumptious.. Dunk in herbal croutons..
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