Mutton and Eggplant Curry Recipe

Mutton and Eggplant Curry Recipe

Ingredients :

500g (1 lb) lean mutton or lamb, shoulder or leg

3 medium eggplants


1.5 tbsp white poppy seeds

1 tsp fennel seeds, crushed

3 tsp coriander, ground

1 1/4 tsp cumin, ground

1 1/2 tsp black peppercorns, crushed

3/4 tsp turmeric powder or 1 1/2 tsp grated fresh turmeric

2.5cm (1 inch) piece fresh ginger

8 shallots or 3 small red onions

3 cloves garlic

4 tbsp ghee or oil

3 curry leaves, or 1 bay leaf

3 cloves

2cm (3/4 inch) stick cinnamon

2 cups thin coconut milk

1/2 cup thick coconut milk

lime juice or wedges of fresh lime

Method :

Chop meat into 2cm (3/4 inch) cubes. Remove stems from eggplants, wipe with a clean cloth and cut in halves lengthways, then into 5 cm (2 inch) pieces. Sprinkle with salt, cover and allow to stand for 10 minutes to draw bitter juices.

Grind poppy seeds, fennel, coriander, cumin and peppercorns together and mix with turmeric. Peel ginger and shred finely. Mince shallots or onions and garlic. Heat ghee or oil in a large pan and fry onions and garlic with ginger for 3 minutes. Add ground seasonings and fry for 5 minutes, stirring frequently. Put in cubed meat, curry or bay leaves, cloves and cinnamon stick. Cook on moderate heat for 10 minutes, stirring to coat meat with seasonings.

Rinse eggplants, wipe and add to the pan, cooking for another 5 minutes. Pour on thin coconut milk and bring almost to the boil. Lower heat and cook for about 25 minutes until meat and eggplant are tender. Stir in thick coconut milk and cook until sauce thickens slightly.

Season to taste with salt and lime juice. Spoon into a serving dish. If serving with lime wedges, arrange around the edge of the dish.

Note - If using mutton, do not add eggplant when frying meat. Simmer meat in thin coconut milk until almost tender, then add eggplant and cook for another 20-25 minutes before adding thick coconut milk.

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