Batinjan

==Description==
Aubergine stew
==Ingredients==
* 300 g (10oz) lamb chops and boneless lamb cubes
* 3 medium aubergines sliced
* 1 large onion, finely chopped
* 1 garlic clove, finely chopped
* 400 g (14 oz) tin chopped tomatoes
* 2 tablespoons tomato purée
* 2 teaspoons salt
* 1 teaspoon garam masala
* 1.2 litre (2 pints) boiling water
* 3 tablespoons oil, for frying
* 1 tablespoon lemon juice
==Directions==
# Trim and wash meat, then place in medium saucepan and cover with boiling water (meat must be completely covered). Boil for 5 minutes with lid uncovered. Drain meat and discard water.
# Slice the aubergines about 1 cm (½ inch) thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside.
# In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until slightly brown. Add meat and fry together for 1 – 2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.
# Now add the chopped tomatoes, tomato puree, lemon juice, salt and garam masala.
# Add the aubergines to the pan, cover and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes.
Category:Arabian Meat Dishes
Category:Stew Recipes
Category:Lamb chop Recipes
Category:Eggplant Recipes
Category:Tomato Recipes
Category:Onion Recipes
Category:Lemon juice Recipes
Category:Garam masala Recipes
Category:Main Dish Meat Recipes