2 Tbsp cooking oil + more as required
1 medium onion, peeled and
finely diced
300 g (10 oz) lamb or beef, cut into
small chunks
1 tsp ground turmeric
2 Tbsp tomato paste
Salt to taste
3 large or 4 medium aubergines
(eggplants/brinjals)
1 large tomato, quartered
Juice from 2 limes (optional)
Heat 2 Tbsp oil in a pot and fry onion over medium-low heat until
translucent and lightly browned.
Add meat and turmeric. Fry until meat changes colour, then add
tomato paste and salt to taste. Mix well.
Add 1.5 litres (48 fl oz / 6 cups) water and simmer for 1 hour or until
liquid is reduced to about 500 ml (16 fl oz / 2 cups) and meat is tender.
Adjust seasoning to taste, if necessary, at the end of simmering.
Meanwhile, peel aubergines and cut each one lengthways into 2-cm
(1-in) thick slices and pan-fry them in oil until well browned on both
sides, then drain on paper towels. Re-oil pan as necessary.
Line a large, rectangular ovenproof dish with fried aubergine slices,
stacking a second layer if necessary.
Spoon cooked meat and gravy over and arrange tomato quarters on
top. If a more tangy taste is preferred, either add lime juice or use
1 more tomato, quartered.
Place dish over very low stove-top heat for 30 minutes or in a
preheated oven at 150°C (300°F) for 40 minutes; this helps the flavours
to develop and mature, and allows the ingredients to heat through.
Serve with plain rice (see pg 82) or flat bread.
Fry meat until it changes colour
before adding tomato paste and
salt to taste. Stir to ensure they are
well mixed before adding water.
Peel and slice aubergines while
meat is simmering, then pan-fry
them until well browned on
both sides.
After lining ovenproof dish with
fried aubergine slices, spoon
fork-tender meat and sauce over
to cover completely.
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