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 eat it with potatoes too. Traditionally, my mom uses tamarind powder to give this dish a slightly "tangy" that puts a delightful punch into this dish. I've adjusted it by using tomato sauce but feel free to add tamarind powder instead of the tomato sauce for an authentic taste. Either ways, the dish is just delicious. I hope you enjoy it too!
Ingredients you need:
Lamb or Beef: ~1 1/2 lbs of meat cut into bite sized pieces
Eggplant: 1 medium, diced into bite sized pieces (~ 3-4 cups)
Olive oil: 3 Tablespoons
Whole Peppercorns: 5
Onions: Yellow or preferably purple, 1 cup finely diced
Tomatoes: diced approximately 2 cups
Tomato sauce: 3-5 tablespoons to boost flavor for extra "tang"
Tamarind powder: (optional) to be used instead of tomato sauce. Dilute
~ 3 teaspoons of tamarind powder in 1/4 cup water.
Jalapeno peppers: 1/2 thumb sized for medium heat, add 1 whole jalapeño
for spicier flavor or omit for less heat.
Turmeric: 1/2 tsp
Anar Gourmet Foods Hot Curry Powder: 1 1/2 tsp for medium heat
Salt: 1 1/2 tsp (same proportions as curry powder)
Vegetarian Option: Omit Meat and add potatoes
Potatoes: 3 1/2 cups peeled and diced potatoes, diced into 1 inch cubes
1. Chop up Beef/Lamb or Potatoes, tomatoes, jalapeño peppers and place
into large mixing bowl.
2. Add dry spices and oil to mixing bowl - 1 Tablespoon of oil, turmeric, curry
powder and salt.
3. Mix well and set aside.
4. Heat 2 Tablespoons Olive Oil in pot/pressure cooker over medium heat.
5. Add peppercorns for 30 seconds, add onions and sauté for 5-7 mins till
golden brown and edges start to curl in.
6. Add marinated meat or potatoes to pot/pressure cooker. Add 1/2 cup of
Pressure cooker directions: Use only for cooking 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. Add 3-5 Tablespoons of tomato sauce or diluted tamarind
water to add "tang" to sauce.
- Add 1/4 to 1/2 teaspoon of salt or more if desired.
- Cook for another ~10-15 mins with lid off to boil off water and thicken gravy.
Periodically stir curry to ensure meat is not sticking or burning in pot.
Store top directions: use for cooking meat/potatoes:
- Cover pot tightly with lid. Bring marinated meat/potatoes to boil and cook
for ~45 mins on medium low heat. Check to see if meat is cooked. (if
cooking with potatoes, cooking time is lessened to ~ 1/2 hour. Add 1/4 to
1/2 teaspoon salt if desired).
- Add 5 Tablespoons tomato sauce or diluted tamarind water.
- Cook for another ~10- 15 mins with lid off to boil off water and thicken
- Periodically stir curry to ensure meat is not sticking or burning in pot.
Serve over white basmati rice/naan or egg noodles for a fusion Indian twist and ENJOY!!