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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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Wonderful company!!

I read about this company in my local paper and was super excited to order some of the spice kits for my daughter’s birthday. She LOVES Indian food and makes it occasionally, but because the spice preparation can be daunting and ordering spices online can result in pounds of something you may not use in your lifetime, my daughter did not make her own very often. What a brilliant idea to sell spice packets for those of us who don’t want to buy a ton of exotic spices but want to cook our own Indian food! Oh - and the gift decoration was gorgeous. Very personal service. Highly recommend!

Hi Barbara,
Thank you SO much for your thoughtful and AWESOME review ! The reason I started this company was to make it easier to cook Indian food. I'm thrilled in particular that you are enjoying our unique home cooking in your home. I'm so glad you, your daughter and family loved our gift decorations. It truly was made with love from our family to yours. :-). Thanks again. Wishing you all the best. Cheers ~ Priya

Butter Chicken

Just arrived back home in PGH from a 10 year retirement vacation in Sarasota, Fl. Tandoor was our go-to Indian restaurant in Sarasota and Butter Chicken was our favorite dish. Tonight we made Anar's Butter Chicken Seasoning Kit and it is phenomenal! Follow the receipe and tone down the spice and you'll be in for a real treat!

Hi Marlene,
OMG! Thank you for your detailed and thoughtful review. I am absolutely thrilled you enjoyed the meal with our butter chicken seasoning kit. What a treat for us to hear about your delicious experience.

Thanks for the prompt delivery of the item.
I read about you in a local paper in Pittsburgh. What intrigued me was the name. One of my best friends in Scotland has his last name, Narsapur.
He was happy and said “finally they have discovered what good taste is”.
Good luck in your venture.

Hi Nair,
I'm absolutely thrilled we were able to meet your expectations for delivery and that you loved our Indian Seasoning kits. I love how you connected the article about our company to your best friend Narsapur in Scotland. That is so cool! It IS a small wonderful world. I may be biased but I tend to agree with him that good taste does come from Narsapur. :-) Thank you for your wonderful review, kind wishes and sharing this fun and entertaining story.
Best wishes to you and your from Priya and the Anar Gourmet Foods family.

Grandma's Spicy Chicken Curry seasoning

The seasoning was great and directions were very easy to follow.

AWESOME!! Thank you for your thoughtful review Robert. We are absolutely thrilled you loved mom's chicken curry.

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. :)