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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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It was delicious!

My wife and I met you as you were setting up at Market District on Sunday morning. We purchased one of all the seasoning kits you had there.

Marcie made the Chicken Tikka Masala over basmati for dinner on Monday. It was delicious! We are so happy we ran into you and purchased your products. We are anxious to try the others.

As you indicated it makes a plentiful amount so we have enough for leftovers. Also we had extra sauce so the next day for dinner I simmered wild shrimp in the sauce and served it over mashed butternut and sweet potatoes. That too was very good.

Thank you Vince and Marcie for your AWESOME review! We are delighted that you loved our Chicken Tikka Masala seasoning kit. We especially LOVE your creative fusion Indian twist of using wild shrimp with the chicken tikka masala sauce over mashed butternut and sweet potatoes. It's ultimate comfort food! YUMMY !

So delicious!

Thank you for another amazing recipe! I made this using your recipe for seafood stew and it was incredible! It was such a treat and so easy to make. I will definitely be ordering another packet to make again!

Soooo good!

Had my first experience making Indian food and so appreciated the kits! Made chicken tikka masala and saag paneer, and they were both excellent. And, they were even better heated up as left overs! Will definitely buy again!

Hi Pam,
I am SO very thrilled that you had an AMAZING experience with both the chicken tikka masala and saag paneer kits. We are delighted that you love our easy Indian home cooking made with love! Thank you so much for your thoughtful and awesome review!
Cheers,
Priya

A
Virtual Indian Cooking Class
Annette hladio (Ambler, US)
AMAZING!!

Priya is a fabulous instructor. Very funny, great directions, always checking to make sure I was following along. Food was also very amazing! Totally enjoyed the class. Will do it again!

Annette!!! It was such a pleasure to have you in class. I thoroughly enjoyed your company. I am quite delighted that your very first experience of cooking an entire Indian meal of main entrée and accompaniment (Chicken Tikka Masala and coconut rice) was a success! Thank you for your wonderful review :-).

Excellent and easy

Why bother trying your own when this is so easy? . Delicious!

Thank you so much for your awesome review! I’m delighted that you loved my chicken tikka masala seasoning kit. My vision was to make this dish super easy to make and skip the hassle to help making Indian food easier. So I’m thrilled that I made it easy for you to make this dish. I appreciate the feedback !
Cheers
Priya