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Minced Meat And Aubergine Casserole Recipe

Minced Meat And Aubergine Casserole is a popular Anglo-Indian Side Dish
Author :
 
On :
Wednesday, 1 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 500 grams - mice (beef or mutton)
  • 1/2 tsp - Garlic paste
  • 3 - large tomatoes, chopped
  • 2 - large onions, chopped
  • 1 tsp - mixed herb powder or Mint powder
  • 1 tsp - Tomato sauce or ketchup
  • 1 tsp - pepper powder
  • Salt - to taste
  • Carrot - 1/2, chopped
  • Celery - a little
  • Nutmeg Powder - 1/2 tsp
  • 1 - large seedless Brinjal (aubergine, Egg plant),chopped into medium size pieces
  • 2 tbsp - oil
  • 2 tbsp - grated cheese
  • How to Make Minced Meat And Aubergine Casserole:

    1. Wash the meat and vegetables.
    2. Heat an oven, proof dish and melt the butter.
    3. Add the meat and brown it all over well.
    4. Remove the meat and keep aside.
    5. In the same pan add the carrots, onions and celery and saute for a few minutes till slightly brown.
    6. Lay the browned meat on the vegetables. Sprinkle the mint powder, salt, pepper and nutmeg powder all over the meat.
    7. Add 2 cups of water.
    8. Cover the baking dish with aluminium foil and cook in a moderate oven (355 degrees) for 1 hour till the meat is well cooked and gravy is brown.



     

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