LAMB CUTLET AND BRINJAL CURRY

1.5KG LAMB CUTLETS 2 LARGE ONIONS CHOPPED 30 ML CHOPPED GREEN PEPPER 15 ML MEDIUM-COURSE SALT 10 ML CRUSHED FRESH GINGER 10 ML TANDOORI MASALA A PINCH TURMERIC 15 ML TOMATO SAUCE 125 ML COLD WATER 2 LARGE BRINJALS CUT INTO WEDGES 5ML GROUND JEERA (CUMIN) 1 STAR ANISE 5 ML SUGAR 10 CURRY LEAVES WITH STALKS

CUT RIND OFF CUTLETS. WASH WELL AND ARRANGE IN A LAGE SHALLOW HEAVY-BASED SAUCEPAN. TOP WITH ONION PEPPER SALT GINGER MASALA TURMERIC AND TOMATO SAUCE. ALLOW TO SIMMER COVERED OVER MEDIUM HEAT FOR ABOUT 20 MINUTES. REMOVE LID AND STIR THOROUGHLY. ADD THE COLD WATER AND BRINJAL WEDGES. REDUCE HEAT COVER AND SIMMER FOR A FURTHER 20 MIN. ADD REMAINING SPICES SUGAR AND CURRY LEAVES. THIS IS A SEMI-DRY DISH SO THERE SHOULD NOT BE TOO MUCH SAUCE BUT JUST ENOUGH TO KEEP IT MOIST. SERVE WITH CINNAMON RICE AND APPLE SAMBAL

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