Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2-3 tbsps. | 2. of oil in a pot. | 3. Add onions and fry until golden brown. | 4. Add meat and fry until it is well browned. | 5. Stir in hot water. | 6. Add salt and pepper. | 7. Stir well and cook on medium flame for 45-60 minutes or until the meat is cooked. | 8. Then add the tomato paste and the powdered dried lime. | 9. Mix well and ensure that there should be atleast a cup of hot water in the meat. | 10. If it is lesser than a cup, add more hot water and mix well. | 11. Once the gravy thickens, add mint leaves and remove from heat. | 12. Sprinkle salt on both sides of the eggplants. | 13. Heat oil in a non-stick pan as required. | 14. Add eggplants and shallow-fry them in the hot oil on medium flame until golden in colour. | 15. Place eggplants over the meat. | 16. Make sure you don't mix them with the meat. | 17. Cover the pan tightly with a lid. | 18. Cook over low flame for 10 minutes. | 19. Serve with hot rotis or naan or kulcha or parathas. | 20. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	5		peeled washed sliced	220.0	51.37	6.05	0.55
lamb	600		cut	726667.2	0.0	45940.608	58759.344000000005
salt				-	-	-	-
black pepper				-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
lime powder	3 -4	tablespoons	dried	-	-	-	-
hot water	3	cups		0.0	0.0	0.0	0.0
eggplant	7		washed peeled sliced	-	-	-	-
mint	1/2	cup	washed chopped	-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.