Batinjan

• 10 oz lamb chops and boneless lamb cubes
• 3 medium egg plant, sliced
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 14 oz chopped tomatoes
• 2 tablespoons tomato puree
• 2 teaspoons salt
• 1 teaspoon garam masala (mixture of spices)
• 2 pints boiling water
• 3 tablespoons oil, for frying
• 1 tablespoon lemon juice

1. Trim and wash meat then place in medium saucepan and cover with boiling water
2. (meat must be completely covered). Boil for 5 minutes with lid uncovered, drain meat and discard water. Slice the egg plant about 1/2 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 brown. Add meat and fry together for 1-2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.
3. Now add chopped tomatoes, tomato puree, lemon juice, salt and garam masala.
4. Add the egg plant to the pan and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes. Serve with hot rice, salad or bread. Freezes well.

chops, egg plant, onion, garlic, tomatoes, tomato puree, salt, garam masala, water, oil, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68707 (may not work)