Recipe / Desi Thursdays

Gosht Baadenjaan


• 2 lamb medallions, 60 gms each
2 eggplants, cut into 1 inch thick slices and 3 inch diameter
• 25 gms ghee
30 gms crushed garlic
3 gms garam masala powder
2 gms red chilli powder
1 gm turmeric powder
• 100 gms yoghurt
Juice of 1 lemon
1/2 bunch coriander
10 gms caramelised onion
• Salt, to taste


Marinate lamb with garlic, yoghurt, lemon juice and salt.

In a preheated oven (225°C), cook the marinated lamb.
Add spices, caramelised onion and herbs to it, basting it occasionally with ghee. Cook till tender or when the internal temperature reaches 70°C.
Meanwhile, season eggplant with turmeric and salt and grill it till golden.
To serve, place lamb medallion along with its jus and eggplant on a plate.
Top it with chilled yoghurt and tomato relish.

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