Batinjan

Name: Batinjan
Ingredients: 10 oz lamb chops and boneless lamb cubes; 3 medium egg plant, sliced; 1 large onion, finely chopped; 1 garlic clove, finely chopped; 14 oz chopped tomatoes; 2 tablespoons tomato puree; 2 teaspoons salt; 1 teaspoon garam masala (mixture of spices); 2 pints boiling water; 3 tablespoons oil, for frying; 1 tablespoon lemon juice

11 ingredients

4 steps

Ingredients

10 oz lamb chops and boneless lamb cubes
3 medium egg plant, sliced
1 large onion, finely chopped
1 garlic clove, finely chopped
14 oz chopped tomatoes
2 tablespoons tomato puree
2 teaspoons salt
1 teaspoon garam masala (mixture of spices)
2 pints boiling water
3 tablespoons oil, for frying
1 tablespoon lemon juice

Directions

1

Trim and wash meat then place in medium saucepan and cover with boiling water
2

(meat must be completely covered). Boil for 5 minutes with lid uncovered, drain meat and discard water. Slice the egg plant about 1/2 inch thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside. In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until brown. Add meat and fry together for 1-2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.
3

Now add chopped tomatoes, tomato puree, lemon juice, salt and garam masala.
4

Add the egg plant to the pan and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes. Serve with hot rice, salad or bread. Freezes well.