I grew up eating this yummy dish with lamb in India. When I came to the U.S. I switched to beef as it was much easier to find. You can also eat it with potatoes for a vegan dish. Traditionally, my mom uses tamarind powder (Indian spice used to give this dish a slightly "tangy" taste) that puts a delightful punch into this dish. However, if you don't have tamarind powder or the pulpy tamarind seeds, don't fear because you can use lemon juice to impart virtually the same "tang" to the dish. Either ways, the dish is just delicious. I hope you enjoy it!
1 ½ - 2 lbs Lamb or Beef, cut into bite sized pieces
1 medium eggplant, diced into bite sized pieces (~ 3-4 cups)
3 Tbsp olive oil
5 Whole Peppercorns
1 cup yellow or purple onion, finely diced
2 cups Tomatoes, diced
¾ tsp Turmeric
1 ½ tsp Anar Gourmet Foods Hot Curry Powder, for medium heat
1 ½ tsp Salt (same proportions as curry powder)
½ thumb sized Jalapeno pepper, add 1 whole jalapeño for spicier flavor or omit for less heat.
2 Tbsp lemon juice: (optional)
Tamarind powder/pulp/paste: (optional) to be used instead of lemon juice.
- If using powder: dilute ~3 teaspoons of tamarind powder in 1/4 cup water. Pour tamarind water into curry.
- If using pulp: dilute ~2 inches pulp in 1/4 cup water, mash pulp with fingers to get concentrated juice. Use a strainer or catch seeds in hand when pouring juice into curry.
- If using paste: dilute ~2 tsps paste in 1/4 cup water and pour juice into curry.
Vegetarian Option: Swap Meat for potatoes
4 cups Potatoes, peeled and diced into 1 inch cubes
Recipe for cooking in pot:
- Chop up Beef/Lamb or Potatoes, eggplant, onions, tomatoes, jalapeño peppers.
- Heat oil over medium heat in large pot.
- Add peppercorns for ~ 30 secs.
- Add onions – saute them for 5-7 mins. Halfway through add jalapeño (optional). Let onions sauté till they are light brown and edges start to curl up. This is a very important step to have good base, so don’t rush it or else the dish will taste raw.
- Add curry powder, turmeric and salt. Sauté spices for ~1-2 mins till they stick to onions.
- Add tomatoes and let melt into curry for 5-7 mins.
- Add beef/lamb or potatoes, mix well.
- Add eggplant, mix well, then add 2/3rdscup water just enough to cover the ingredients. Cover with lid.
- Bring to a boil, then turn down heat to medium low and let it simmer for about 25-30 mins for potatoes or longer for meat ~45 mins - 1 hour till it falls apart.
- Taste curry, if you like the taste, no need to add tamarind or lemon juice.
Pressure cooking Instructions: Use for cooking meat only!
- Mix meat, eggplant, dry spices, tomatoes and jalapeño together with 1 tablespoon oil. For best results, marinate overnight or at least for ~2 hours.
- Set pressure cooking function to sauté.
- Heat 2 Tablespoons Olive Oil for ~ 1-2 mins.
- Add peppercorns for 30 seconds.
- Add diced onions and sauté for 5-7 mins till golden brown and edges start to curl in.
- Add marinated meat with spices to pot/pressure cooker. Add 1/2 - 2/3rds cup of water just enough to cover meat.
- Cover pressure cooker with lid. Set it to pressure cooking on "normal" function. Close vent on lid and cook for ~15-20 mins.
- Carefully let steam off by toggling vent to open. Open lid and check to see if meat has cooked. If meat has cooked, set pressure cooker to sauté function and bring curry to boil to thicken gravy for ~5-7 mins. Stir occasionally to ensure curry is not sticking to bottom of pot or burning.
- Add diluted tamarind juice or lemon juice to add "tang" to sauce. Let boil for another 2-3 mins.
- Add 1/4 to 1/2 teaspoon of salt or more if desired.
Serve over white basmati rice/naan or egg noodles for a fusion Indian twist and ENJOY!!