Keema Baingan (Mince Meat with Roasted Eggplant)

Keema Baingan (Mince Meat with Roasted Eggplant) #

A flavourful dish combining smoky roasted eggplant with spiced lamb mince, perfect with roti or rice.

Ingredients #

  • 2 large Eggplants (aubergine / brinjal / baingan)
  • 500 g Lamb mince
  • 3 large Onions, sliced
  • 1 tbsp Ginger Garlic Paste
  • 3 Tomatoes, chopped
  • 4 Green Chillies, chopped
  • 1 bunch Green Coriander, chopped
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • Salt to taste
  • Oil
  • 1 tsp Cumin seeds (optional)

Recipe #

  1. Apply oil on the outside of eggplants and roast them directly on a low gas flame, turning occasionally until the skin is completely blackened.
  2. Place roasted eggplants in cold water. Once cool, scoop out the soft insides, discarding the blackened skin, and mash the pulp until smooth.
  3. Heat oil in a wok (karahi), add cumin seeds (if using), and let them splutter.
  4. Add sliced onions and fry until golden.
  5. Add ginger garlic paste and sauté for a minute.
  6. Add lamb mince and cook until it begins to brown.
  7. Add chopped tomatoes, green chillies, coriander, turmeric, coriander powder, and salt.
  8. Simmer on low heat for about 30 minutes, until the mince is cooked and flavours are blended.
  9. Stir in the mashed eggplant, mix well, and simmer for another 10 minutes.

Serve hot with naan, roti, or plain rice.