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Eggplant Potato Lamb Curry
Eggplant Potato Lamb Curry
Prep Time
20 Mins
Cook Time
30 Mins
Servings
5
11451
Views
About Recipe
Eggplant Potato Lamb Curry
Ingredients
1/2 Kg Lamb
1/4 Kg Eggplant (Brinjal) Chopped into 4 Vertical Slices
1/4 Kg Potato Peeled Off & Chopped into Big Vertical Slices
1/2 Kg Tomatoes Chopped into 4 Pieces Each
4 Green Chillies
6 Cloves
1/2 Tea Spoon Cinnamon
15 Black Pepper Pieces
2 Tea Spoons Oregano
1 Bunch Garlic
1/2 Cup Coriander Leaves
1/5 Tea Spoons Salt
1/2 Tea Spoon Red Chilly Powder
1 Small Cup Olive Oil
6 Cardamom Pieces Crushed
Cooking Procedure
1
Add half cup of olive oil to a pan and let it heatAdd Eggplant (Brinjal) & Potato pieces to the hot oil and fry them until potato turns slight golden brown color.
2
Take off the heat and keep the fried vegetables aside.Add Tomato, Garlic Pieces, Chilly, Cloves, Cinnamon, Black Pepper, Oregano, 1.5 Cup Water to the grinder and make Puree of it.
3
Keep the Puree aside for later use.Add remaining half cup of Olive oil to the cooker and let it heat.Add Lamb to the hot oil and let it cook until water in it is completely absorbed.
4
Add 2 Cups of Water, Tomato Puree, Salt & Red Chilly Powder to the Lamb in the cooker and cover it with cooker lid, whistle to cook on medium heat.
5
After the first whistle, cook it for another 15 minutes under pressure. Take the pressure cooker off the heater and let the pressure go off it.
6
Keep the cooker with Lamb back on heater with out the lid and add fried Eggplant (Brinjal), Potato. Keep the mixture on low heat until Lamb and Vegetables are well cooked.
7
Add Cardamom powder and Coriander Leaves to garnish.
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