Description
Stuffed Brinjal with Lamb is a dish of Turkey. Long and slender egg plants with purple color are the best for this recipe. This stuffed egg plant with mutton can be served as a side dish or a main dish with green salad. Check how to make stuffed brinjal with meat
Ingredients
Scale
- 2Â medium brinjals (egglants)
- 2 tbsp vegetable oil
- 1Â medium onion (sliced)
- 1 tsp ginger paste
- 1 tsp chilli powder
- 1 tsp garlic paste
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1 tsp ground coriander
- 1Â medium (tomatoe chopped)
- 350Â gm soft mutton or lamb minced
- 1Â medium green capsicum chopped (roughly)
- 1Â medium orange capsicum chopped (roughly)
- 2 tbsp chopped fresh coriander
Instructions
- Preheat the oven to 180 deg / 350 F. Cut the brinjals in half lengthways and scoop out the flesh and discard. Place the brinjal shells in a lightly greased ovenproof dish
- In a medium saucepan, heat 1 tbsp oil and fry the sliced onion until golden brown
- Gradually stir in the ginger, chilli powder, garlic, turmeric, salt and ground coriander. Add the chopped tomato, lower the heat and stir-fry for about 5 mins
- Add the minced lamb and continue to stir fry over a medium heat for 7-10 minutes
- Add the chopped capsicum and fresh coriander to the lamb mixture and stir well
- Spoon the lamb mixture into brinjal and brush the edge of the shells with the remaining oil. Bake in the preheated oven for 20-25 mins until cooked through and browned on top
- Serve with the garnish ingredients and either a green salad or plain boiled rice
- Category: Meat Recipes,
