Brinjal – 1, large, peeled and cut crossways into 1/4 inch slices
Tomatoes – 3, blanched, peeled, thinly sliced
Salt – 1 tblsp + 1 tsp
Onion – 1, thinly sliced
Green Capsicum – 1, seeded, thinly sliced
Apricot Halves – 5 to 6, halved
Prunes – 5 to 6, stoned, halved
Butter – 40 gms
Lean Lamb – 450 gms, cut into 1 inch cubes
Cinnamon – 1/4 tsp
Cloves – 1/4 tsp, ground
Allspice Powder – 1/2 tsp
Black Pepper – 1/2 tsp
Oil – 4 to 5 tblsp
Pomegranate (or Lemon) Juice – 4 tblsp
Ghee – 6 tblsp, melted
Cooking Apple – 1, peeled, cored, cut into 1/2 inch pieces
1. Spinkle salt on the brinjal pieces and keep aside for 30 minutes in a strainer.
2. Lightly grease a large casserole dish.
3. Spread half the tomato slices in the bottom.
4. Lay the onion and capsicum slices, half the apricots and prunes over the tomatoes.
5. Melt the butter in a pan.
6. Saute the lamb pieces until browned all over, turning frequently.
7. Add the cinnamon, cloves, allspice, salt and pepper.
8. Cook for a further 2 minutes, stirring constantly.
9. Transfer the lamb to the casserole and spread evenly over the vegetables.
10. Lay the remaining tomato slices, apricots and prunes over the meat.
11. Heat oil in a large pan.
12. Rinse the brinjal slices under cold water and dry.
13. Fry the brinjals until golden on both sides.
14. Remove and drain.
15. Arrange the slices over the top of the casserole.
16. Pour the pomegrante juice and half the melted ghee over the lamb and vegetables.
17. Heat the remaining ghee in a small pan.
18. Add the cooking apple pieces and fry for a few minutes, turning frequently.
19. Arrange them over the brinjals and pour any remaining fat into the casserole.
20. Cover and bake in a preheated oven at 180C/350F for about 45 minutes or until the lamb and vegetables are tender.
21. Remove and serve hot.