Mutton with Eggplants

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Mutton - 500 g, cut into 5 cm cubes
  • Eggplant (small) - 300-400 g
  • Onion - 1 cup, thinly sliced
  • Ginger paste - 1.5 tsp
  • Garlic paste - 1.5 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Tamarind pulp - 2 tsp
  • Green chilli - 2, minced
  • Coriander leaves - 1 tbsp, chopped
  • Mint leaves - 1 tbsp, chopped
  • Oil to deep fry
  • Salt to taste

How to Make Mutton with Eggplants

  • Cut the eggplants in halves lengthwise, keeping the stalks intact.
  • Mark 3 slits on each half, starting from the stalk and ending at the rounded end, to make a fan-like shape.
  • Soak the eggplant fans in salted water for 15-20 mins.
  • Heat 4 tbsp of oil in a pressure pan.
  • Add the onions and fry until golden brown.
  • Add ginger-garlic paste and fry until fragrant.
  • Add chillies and turmeric powder.
  • Add tamarind pulp, mutton, salt and 1 cup of water.
  • Close the pan and pressure-cook for 15 mins.
  • While the mutton is cooking, heat oil for deep-frying.
  • Drain the eggplants from water and pat dry.
  • Deep-fry in hot oil drain and keep aside.
  • When the mutton is cooked, let the cooker cool for 10 mins and open.
  • Lift the eggplants by the stalk and carefully slide into the mutton curry.
  • Simmer for 5-8 mins.
  • Serve hot, garnished with green chillies, coriander and mint.

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