Monday, September 12, 2016

Bakrid Special : Mutton Baingan(Egg plant) Roast

Vegetables blended in to meaty flavors of goat , this mutton roast has combined goodness of meat and egg plants. Very appetizingly spicy let's get to the spicy recipe without further ado.

For Egg plant Chutney
1/2 lb baingan(small egg plants) ,tops cut-off and halved
1 plum red tomato , quartered
1/4 teaspoon turmeric
1/2 teaspoon red chilli powder
1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds
1 inch ginger peeled sliced
2 cloves garlic peeled
2 dry red chillies
few curry leaves
1/2 cup chopped cilantro
1 tablespoon canola oil

1/2 teaspoon salt

For Meat 
1 pound or 1/2 kg Lamb or Goat ,white fat trimmed
1 medium onions,finely chopped

1/2 teaspoon salt

Cook the Meat 
Mix the meat with 1/2 cup of water ,chopped onions and salt then pressure cook for 15-20 minutes on medium heat until meat is tender or if cooking in covered skillet, takes about 1 hour for meat to get tender.

To make the Eggplant(baingan) Chutney
Heat oil in a pan at medium heat , add cumin seeds,coriander seeds ,curry leaves and dry chillies. Saute for a minute.Add chopped onions, garlic, ginger slices and saute for 2 minutes. Add rest of the spices and sliced egg plants and cook until tender. Let cool then blend to a paste with cilantro until smooth. 

Roast the chutney with cooked meat
In the same pan ,add the egg plant chutney and the cooked meat ,then cook on medium high heat for another 5-10 minutes until flavors blend and gravy is concentrated.

Serve warm with rice or roti or parathas or Naan.

Watch the video of Recipe here

Eid Mubarak to all the viewers celebrating Eid around the world!

1 comment:

Rafeeda AR said...

This sounds delicious!

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