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.
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.
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.