Spiced Eggplant And Minced Lamb Stir Fry Recipe

Indian cuisine · 120 calories

Spiced Eggplant and Minced Lamb Stir Fry recipe

About this recipe

This spiced eggplant and minced lamb stir-fry is a hearty and flavorful Indian snack that's perfect for busy professionals seeking a quick, protein-rich meal. The minced lamb is cooked to tender perfection with aromatic cumin seeds and a blend of turmeric, chili, coriander, and ginger powders, creating a deliciously seasoned base. Roasted eggplant cubes add a smoky flavor and soft texture, while fresh tomato enhances the dish with a burst of acidity. Garnished with fresh coriander leaves, this vibrant stir-fry is easy to prepare in under 35 minutes, making it ideal for weekday cooking or a post-workout refuel. With 8g of protein and 6g of fiber per serving, this dish ensures you stay full and energized throughout your day!

Ingredients

  • 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
  • - Brinjal
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 110 g Unpeeled Garlic Cloves
  • - Ginger Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the eggplant and slice it into medium-sized cubes, ensuring even cuts for cooking.
  2. 2. Heat the vegetable oil in a large pan over medium heat, then add cumin seeds and let them splutter for 30 seconds.
  3. 3. Finely chop the onion and garlic, then sauté them in the pan until golden and aromatic.
  4. 4. Add the minced lamb to the pan and cook, stirring frequently, until browned and cooked through.
  5. 5. Sprinkle in turmeric powder, red chili powder, coriander powder, and ginger powder, mixing well to coat the lamb evenly.
  6. 6. Dice the tomato and add it to the pan, cooking until it softens and blends with the spices.
  7. 7. Add the eggplant cubes to the mixture, stirring well to combine all the ingredients.
  8. 8. Pour in water and cover the pan, letting the eggplant and lamb cook together for 10 minutes until tender.
  9. 9. Remove the lid and continue cooking to reduce any excess liquid, stirring occasionally.
  10. 10. Season with salt and garnish with freshly chopped coriander leaves before serving.