Batinjan

Description
Aubergine stew

Ingredients

 * 300 g (10oz) lamb chops and boneless lamb cubes
 * 3 medium aubergines sliced
 * 1 large onion, finely chopped
 * 1 garlic clove, finely chopped
 * 400 g (14 oz) tin chopped tomatoes
 * 2 tablespoons tomato purée
 * 2 teaspoons salt
 * 1 teaspoon garam masala
 * 1.2 litre (2 pints) boiling water
 * 3 tablespoons oil, for frying
 * 1 tablespoon lemon juice

Directions

 * 1) Trim and wash meat, then place in medium saucepan and cover with boiling water (meat must be completely covered). Boil for 5 minutes with lid uncovered. Drain meat and discard water.
 * 2) Slice the aubergines about 1 cm (½ inch) thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside.
 * 3) In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until slightly brown. Add meat and fry together for 1 – 2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.
 * 4) Now add the chopped tomatoes, tomato puree, lemon juice, salt and garam masala.
 * 5) Add the aubergines to the pan, cover and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes.