🇮🇳 Indian

Gosht Aur Baingan ka Salan

Name: Gosht Aur Baingan ka Salan
Prep time: 23 min
Cook time: 57 min
Total time: 80 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, thinly sliced Onion; 2, chopped Tomato; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 2 Bay Leaf; 1/2 cup, roasted Peanuts; 2 tbsp Tamarind Paste; 2 medium (300 g), cubed Eggplant; 500 g, on the bone Mutton; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil

🇮🇳 Indian

Mutton with eggplant in nutty salan, the Hyderabadi Sunday pairing. Long-cooked, spice-deep and Sunday-afternoon slow. Best with ghee rice and a sharp onion-lemon salad.

Prep 23 min Cook 57 min Serves 3 Hard

Ingredients

Yogurt1/2 cup, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, thinly sliced
Tomato2, chopped
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Bay Leaf2
Peanuts1/2 cup, roasted
Tamarind Paste2 tbsp
Eggplant2 medium (300 g), cubed
Mutton500 g, on the bone
Red Chili Powder2 tsp
Mustard Oil3 tbsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the mutton and marinate with the eggplant, yogurt, ginger garlic paste, salt and chili for at least two hours.
2
Smoke-point the oil, add whole spices, and let them darken a shade — the base of everything.
3
Take the onions to mahogany, adding a pinch of salt to help them along.
4
Add the marinated mutton and sear on high, turning, till no pink remains; then add hot water to cover and bring to a simmer.
5
Cook patiently — the gravy should coat the meat, not swim — and rest before serving with the peanuts.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Video: GOSHT BAIGAN KA SALAN|| MAZEDAAR GOSHT BAIGAN BY SF's KITCHEN || BAIGAN GOSHT || #tasty #sfskitchen · on YouTube