Mutton Mince And Brinjal Bake Recipes

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

MUTTON MINCE AND BRINJAL BAKE

Steps:

• Firstly, apply a pinch of salt, red chilli powder and turmeric powder to the brinjal slices.
• Keep aside for 5 minutes.
• Shallow fry the brinjal slices lightly and drain on clean paper towels.
• Keep aside.
• Next, heat oil in a large pot on high flame.
• Toss in green chillies and onions and stir-fry on medium flame until slightly browned.
• Toss in the tomatoes and cook them until they are softened.
• Then, stir in the ginger-garlic paste and fry it for a minute.
• After this, add the mutton mince and stir continuously until it is fried, making sure that no lumps are formed.
• Then add the powdered cinnamon, cloves, chilli powder, tomato puree, half the quantity of oregano and salt to the mince.
• Mix well and then, pour in a glass of water (2 cups).
• Allow it to cook until the mince is nearly dry but NOT completely dry.
• Now take a baking dish and grease it with a little oil.
• Then, line the bottom of the dish with half the fried brinjal slices.
• Then, on top of these brinjal slices, put the mutton mince.
• Then again, put a layer of the fried brinjal slices.
• Cover the topmost layer with the grated cheese.
• Sprinkle a little oregano neatly over the top of the cheese.
• Stand back and admire how pretty it looks for a minute.
• Then, cover the top of the baking dish with a foil.
• Keep aside.
• Pre heat the oven at 180C for 15 minutes.
• Put the baking dish in it.
• Allow to bake for 30 minutes or until the water completely dries up in the dish.
• Remove the foil and let the cheese brown.
• Serve hot and enjoy this meal on its own to the fullest!
• Bon appetite!

EGGPLANT, LAMB AND YOGURT CASSEROLE

Steps:

• Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.
• Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.
• Remove from the oven and continue to break apart the meat very well (don't worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
• While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.
• Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.