Ingredients

• 750 g - mutton, including breast meat
• 250 g - large sized brinjal
• 1 cup - ghee
• 1 cup - thick tomato puree
• 15 cashew nuts
• 4 large onions, thinly sliced
• 2 tsp - ginger-garlic paste
• 1 tbsp - poppy seeds
• 1 tbsp - cumin seeds
• 8 flakes - garlic
• 2.5 inch long piece - ginger
• 1.5 tsp - turmeric
• 2 tsp - coriander seeds
• 1 tsp - chilli powder
• salt to taste

How to Make Mughlai Kheema Baingan

• Fry onions golden yellow in boiling ghee.
• Now add ground masala and salt and fry till ghee surfaces at the top, adding a little of water as and when you feel required to fry it to deep golden brown.
• Now put in meat, green chillies and garlic flakes.
• Fry for 3 to 6 minutes.
• Now add 2.5 cups of hot water.
• Cover and simmer till meat is cooked.
• Sprinkle garam masala.