This is a Malaysian dish
500g mutton pieces
3medium brinjals
15ml poppy seeds
5ml barishap
15ml koljana powder
5ml crushed black peppercorns
5ml turmeric powder
20ml garlic and ginger paste
3medium onions, sliced finely
60ml margarine
3 curry leaves
3 whole cloves
3 pieces stick cinnamon
500ml coconut milk (±1 tin)
20ml lemon juice
3 whole green chillies
salt to taste
Method
Cut meat into cubes, wash and drain.
Heat margarine and fry onions till golden. Add ginger and garlic and fry for 3min.
Meanwhile blend all spices as well as poppy seeds in a blender adding 100ml of water. Add to ginger and garlic and fry for a further 5min.
Place meat in pot, adding curry leaves, cloves, cinnamon and lemon juice. Cook on moderate heat for 35-40min stirring often.
Remove stems from brinjals, wipe with a clean cloth and cut in halves lengthwise, then cut into fingers. Sprinkle with salt and allow to stand for 10min to draw bitter juices.
Rinse brinjal, wipe and add to pot, cooking till the meat is tender.
Add coconut milk and leave to simmer for 10-15min until sauce thickens slightly. Season with salt.
Spoon into dish and serve with coconut rice and poppadums.
