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,
Ingredients:
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.
Delicious food, looks so tasty and tempting Zeba. Aubergine and lamb are always my favorite food! 🙂 Have a superb weekend!
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Thanks so much- you are right that we can’t go wrong with this combination 🙂
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Eggplant and lamb……A marriage made in heaven for sure Zeba. It looks fantastic! Eggplants are next to harvest in the garden, so I’ll definitely be checking back and trying your recipe.
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Thank you Loretta – I hope you harvest is great and you try out the recipe!
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I love your homegrown mini eggplants. That’s all I have room for in my raised beds. Maybe next year! Great recipe too Zeba – love lamb just about any way you can fix it. Thanks for sharing with everyone at Fiesta Friday 🙂
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Thank you aunt juju- it has been a great crop this year and the long ones are out now:) hope to roast some today! Thanks for your lovely comment
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Your garden looks amazing Zeba! I love eggplant -just got some from the farmers market yesterday. I have never made it with keema- this looks so good. I use my pressure pan to cook such dishes too. Great share!
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Thanks Sandhya! I made it for the first time too and it was great. I hope you try it with your eggplant. The pressure cooker is used in my house in a daily basis, keeps the nutrients in and helps speed up weekday cooking. Enjoy your weekend and thanks for stopping by
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Eggplant is a lovely vegetable and great with lamb! This sounds absolutely lovely, especially with the spices and fresh cilantro. Happy Fiesta Friday!
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Thanks Petra…so glad you liked it. Have a great week!
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