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Beef/Lamb/Potato and Eggplant Curry

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!

 

Ingredients

Meat Option:

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:

  1. Chop up Beef/Lamb or Potatoes, eggplant, onions, tomatoes, jalapeño peppers. 
  2.  Heat oil over medium heat in large pot. 
  3. Add peppercorns for ~ 30 secs.
  4. 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.
  5. Add curry powder, turmeric and salt. Sauté spices for ~1-2 mins till they stick to onions. 
  6. Add tomatoes and let melt into curry for 5-7 mins. 
  7. Add beef/lamb or potatoes, mix well.
  8. Add eggplant, mix well, then add 2/3rdscup water just enough to cover the ingredients. Cover with lid.
  9. 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. 
  10. Taste curry, if you like the taste, no need to add tamarind or lemon juice.
- If adding lemon juice, add in 1/2 tablespoon increments and taste till you get desired "tanginess" and let simmer another ~5 mins.
- If adding tamarind, follow instructions for tamarind under Ingredients You need the section at the top of this page.

 

Pressure cooking Instructions: Use for cooking meat only!

  1. Mix meat, eggplant, dry spices, tomatoes and jalapeño together with 1 tablespoon oil. For best results, marinate overnight or at least for ~2 hours. 
  2. Set pressure cooking function to sauté.
  3. Heat 2 Tablespoons Olive Oil for ~ 1-2 mins. 
  4. Add peppercorns for 30 seconds.
  5. Add diced onions and sauté for 5-7 mins till golden brown and edges start to curl in. 
  6. Add marinated meat with spices to pot/pressure cooker. Add 1/2 - 2/3rds cup of water just enough to cover meat. 
  7. Cover pressure cooker with lid. Set it to pressure cooking on "normal" function. Close vent on lid and cook for ~15-20 mins.  
  8. 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. 
  9. Add diluted tamarind juice or lemon juice to add "tang" to sauce. Let boil for another 2-3 mins. 
  10. 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!!


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Authentic and Yummy

I am not a good cook and I don't like cooking.... but I enjoyed making the curry and it turned out delish! My guests were surprised. :)

Amazing Recipe

This chicken marinade is amazing! Marinate overnight is best and the chicken is crispy, moist, and so flavorful with just the right amount of heat! My whole family loves it - have only used chicken thighs, need to try with bone in, skin on chicken breast too!

Thank you Kim for this thoughtful and AWESOME review along with your gorgeous mouthwatering photos! I am SO delighted that you and your family love my chicken marinade seasoning kit. Good to know that the seasoning kit can used with both boneless vs. bone-in chicken thighs. Great tip! Thanks again for taking the time to write such a wonderful review ! I appreciate you !

Awesomeness!!!

Made tikka masala for a family get together. Everyone raved about the dinner. It’s absolutely delicious !!!

Angela, We are absolutely thrilled that you and your family love our tikka seasoning blend. Most of all we are delighted that it brought you so much joy. Thank you for sharing your experience with us.

So good..!!!!

I don’t like playing by the rules hence I decided to make a classic from the Hyderabadi cuisine - Bagara Baingan ( tempered eggplants) and my world did that taste yumm .. I used this spice and it blew life into the eggplant . Love these blends from Anar ..!!!

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Super yum blends

I love fusion and have made a Turkish dish Cilbir , using this and it tasted heavenly . Thanks to these wonderfully hand curated blends from Anar.
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Absolutely thrilled to be the GO TO seasoning blends for the culinary maestro @Debscraftycuisine on Instagram with 10K + followers.. What an honor! Thank you so much for your 5 star review. I appreciate it! Cheers,
Priya