Potato Aubergine Curry
This is a fabulous dish that would have been cooked in the Rajasthan region by hunting parties while they were out hunting for meat. For this reason it is also called 'Jungli maas' or jungle meat. It is a really simple dish that you can imagine was cooked on open fires with just the ingredients the hunters could carry - dried chillies, salt and a bit of fat which probably came from the meat.
Just because this contains the simplest of ingredients doesn't meat it doesn't have a wonderful depth of flavour because it does. It's a vibrant red colour which comes from the Kashmiri chillies (of which there are a lot - please feel free to reduce the number used). The meat cooks so gently and becomes beautifully tender that it just melts away and what's more - it is so easy to cook.
Next time you are cooking for a real meat lover give this wonderful lamb curry a go you will not be sorry.
|Typical values*||per Serving|
|of which saturates (g)||21|
|of which sugars (g)||0|