India Kheema Baingan Bharta (Ground Meat and Eggplant)
Eggplant (baingan) is beloved by Indians and is a favorite for hearty curries and stews. This combination of eggplant and ground meat (kheema) creates a delectable curry that is both filling and simple to make.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) mustard seeds
- 1 Tbsp (15 ml) chopped garlic
- 1 Tbsp (15 ml) chopped ginger
- 1 Tbsp (15 ml) curry powder
- 1 tsp (5 ml) turmeric
- 1½ teaspoon (7.5 ml) sea salt
- 1 Tbsp (15 ml) water
- ½ lb (226 g) ground lamb
- 2 cups (500 g) mashed cooked eggplant
Directions
- In a frying pan, heat oil on high. Fry mustard seeds until they pop.
- Add garlic and ginger. Fry for 2 minutes.
- In the meantime, mix curry powder, turmeric, salt, and water into a paste.
- Add paste to popped mustard seeds. Mix well and fry on medium-high for 3 minutes.
- Add meat and cook on medium until meat is soft but still tender.
- Add the mashed eggplant to the mixture and mix well. Cook for a few minutes to allow the flavors to combine. Then turn off heat, cover, allow to sit for 2 more minutes.
- Serve with basmati rice, warm naan, or hot, buttered bread.
Notes
Ground pork, beef, mutton, or chicken can be substituted for lamb.
Coconut milk or yogurt can be added at the end for a creamy finish.
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