This is a traditional south Indian Lamb curry, but now I am not sure that how many of us prepare this curry. This one is being a grandma’s recipe so that thought of sharing with you all. This curry tastes good, lamb with the combination of eggplant/brinjal is a heavenly dish, and here I have induced dal also. So let you guys give a try to this dish. Let us move on to the recipe…

Lamb / Mutton curry with Dal and Eggplant

Ingredients:

• Lamb / Mutton – ¾ kg
• Red lentil / Masoor dal – 2 tbsp
• Eggplant / Baby Brinjal – ¼ kg
• Coconut pieces – 20 gm (2 tbsp)
• Onion – 1 ½ no (medium size)
• Cinnamon – 2” inch stick
• Cloves – 3 nos
• Star Anise – 1 no
• Curry leaves – two strings
• Garlic – 5 cloves
• Ginger – 1” inch stick
• Cumin seeds – 2 tsp
• Fennel seeds – 1 tsp
• Black pepper – 1 tsp
• Red chilies – 6 nos
• Coriander seeds – 3 tsp
• Gingelly/Sesame oil – 1 tbsp
• Salt to taste

Spices dry raosted

Tempered and onions getting cooked

With mutton pieces and red lentil

Grounded dry roast spices paste

Grounded masala with mutton and red lentil

With Brinjal / Baby eggplant

About to boil with water

After boiled/pressure cooked

Lamb / Mutton curry with Dal and Eggplant

Preparation:

• Chop the onions to medium size. Clean and chop the lamb/mutton pieces into medium size.
• Dry roast cumin, coriander, black pepper and fennel seeds along with ginger, garlic, red chilies and coconut pieces.
• Chop the eggplant/brinjal pieces lengthwise into 4 equal portions.
• Bring them to room temperature and grind all these together by adding little water to a fine paste.
• Heat oil in a pressure cooker, add cinnamon, cloves, star anise and curry leaves. Wait till they crackle.
• Add the onions and cook till they turn golden brown.
• Add in the lamb/mutton pieces along with the red lentils. Cook for few mins till the meat changes in color.
• Pour in the grounded masala along with salt, turmeric powder and cook till the raw smell goes off and the masala turns dark in color.
• Add in the eggplant/brinjal pieces and cook for few mins.
• Pour in two cups of water and let it boil. Cover and pressure cook for 4 whistles.
• Transfer it to a bowl.

Serve hot with steamed rice and omelette. Also it goes out well with dosa.