Ingredients for Okra Aubergine Eggplant And Meat Curry
- Mutton Shoulder
- 2 large onions, finely chopped
- Clarified Butter
- Cinnamon Stick
- Cloves
- Cardamom Pods
- Peppercorns
- Garlic Cloves
- Gingerroot
- Garam Masala
- Salt to taste
- 2 large tomatoes, pureed
- Okra
- Oil
- Cilantro Leaf
- Lemon Juice
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How to Make Okra Aubergine Eggplant And Meat Curry
- Heat ghee in a large pot or Dutch oven over medium heat. Add cumin seeds, coriander seeds, cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
- Add chopped onions and sauté until translucent (about 5 minutes). Stir in grated ginger and minced garlic, and cook until golden brown (about 3 minutes).
- Add pureed tomatoes and cook until softened and incorporated into the mixture (about 5 minutes). Stir in garam masala, turmeric powder, and red chili powder.
- Add beef cubes and stir to coat well with the spice mixture.
- Add 1 cup of water and salt. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender (about 45-60 minutes, or until done).
- While the beef simmers, heat oil in a separate pan for deep frying. Fry the diced aubergines and okra until slightly crisp. Remove and drain on paper towels.
- Once the beef is cooked, add the fried aubergines and okra to the curry. Heat through for about 4 minutes.
- Stir in lime juice.
- Garnish with fresh cilantro leaves.
- Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
18g
Carbs
5g
