This dish is inspired by my amazing and talented sister in law, Sadia Durrani who specialize in classic Old Delhi food and teaches culinary skills in India. She posted this over 2 years ago and I can’t believe it took me this long to make it. If you want to watch the original recipe from her check out this link
My vegetable garden here in Virginia is overflowing with the cutest purple eggplants that I have used in this dish. I kept a few whole just slicing them to the stem. The rest I cut in cubes with the skin on.
Minced lamb and eggplant can be found in many cuisines, my favorite is the Egyptian or Lebanese Mahshi when the eggplant is stuffed. You can find the vegetarian version in my post Mahshi Batinjaan Bi Zayt – Lebanese Stuffed Eggplant.
If you have been following my blog you know that I use a pressure cooker for a lot of my cooking. You can use a pan and increase the timing,
5-6 Purple eggplants
1 lb lamb mince
1 medium onion, finely chopped
2 green chilies
2 chopped tomatoes
1 tbsp. garlic ginger paste
1 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric
1/2 tsp red chili powder
salt to taste
1 tbsp. oil ( I used avocado oil)
1 tbsp. ghee
Chopped fresh mint and cilantro for garnish
Putting it together
- Chop the eggplants, keep a few whole just slicing in quarters until you reach the stem.
- In a pressure cooker, add oil and the garlic. Add the minced meat.
- Fry until it loses the pink color ( a couple of minutes)
- Add cumin, turmeric, coriander, red chili and salt and continue frying for a few minutes
- Add the chopped tomatoes and cook for a few more minutes until the tomatoes have broken down.
- Add the eggplant, about 1 cup of water and pressure cook for about 5-6 mins. If use a pan, cook for about 30 mins until the eggplant is blended with the meat.
- Add chopped green chilies and chopped mint and stir
- Heat the ghee in a pan, brown the onions in it and pour over the dish.
- Garnish with mint and cilantro and serve with naan or rice. A side of cucumber raita would make it perfect.