Batinjan

Description

Aubergine stew

Ingredients

• 300 g (10oz) lamb chops and boneless lamb cubes
• 3 medium aubergines sliced
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 400 g (14 oz) tin chopped tomatoes
• 2 tablespoons tomato purée
• 2 teaspoons salt
• 1 teaspoon garam masala
• 1.2 litre (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 (meat must be completely covered). Boil for 5 minutes with lid uncovered. Drain meat and discard water.
2. Slice the aubergines about 1 cm (½ inch) thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside.
3. In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until slightly brown. Add meat and fry together for 1 – 2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.
4. Now add the chopped tomatoes, tomato puree, lemon juice, salt and garam masala.
5. Add the aubergines to the pan, cover and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes.