Baingan Gosht – Aubergine and Lamb Curry

Baingan Gosht holds a special place in the ‘cookery’ compartment of my heart. It was my first curry that I played around with, didn’t ask my Mother about and didn’t follow a recipe for, back in the wee days of my marriage. Just my luck that it also happened to be an amazing curry that has become a ‘signature’ dish of mine! Aubergine and lamb isn’t a combination I had ever had, nor was it one any of my family had ever heard of. It must be cooked around Pakistan, but it’s not something we had ever heard of. Aubergine is more commonly paired with potato and lamb with a variety of vegetables, but not usually aubergine. I haven’t cooked this curry for almost half a year now and as I was making it, it transported me back to the dark and gloomy days of November – me, a newly wed bride wearing chunky bangles and rings of gold stirring a pot of lamb in the kitchen frantically trying to taste-adjust all these new spices I had never before used….

Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks

My husband gave me two thumbs up for the Baingan Gosht the day I made it. Surprising, since he thinks aubergine is the most boring vegetable out there. I thoroughly enjoyed it too – It was a well good curry and I was very pleased. I didn’t give it much more thought than that and put it away in the fridge. We had a dinner party the next day at my house and I had invited my parents and an uncle and aunt of mine for the first time ever. I figured I had enough Baingan Gosht leftover to be able to serve the next day (I don’t advocate the serving of leftovers for guests, but back then I had no idea about portion control and had cooked a whooping kilo of lamb).

Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks

The next day, I prepared dinner: french onion soup, salad, lasagna fish kebabs, mixed vegetable curry, chicken karahi, cinnamon rolls and homemade biscuits for dessert and heated up the leftover Baingan Gosht as an afterthought – something I almost forgot and had to be reminded by my husband about.

The first one to try the Baingan Gosht was my uncle. He took a bite, his eyes lit up. He declared ‘This is amazing. This is so unique. It’s amazing.’ he kept on repeated. This prompted my aunt to try it, then my Father, then my cousins. ‘It’s great’ ‘Never thought of mixing the two together’ ‘Where did you get the recipe from?’ I took a bite too and realised the flavours had developed extremely well overnight, making this curry an exceptionally delicious discovery!

Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks

The next day I took a trip to one of my other uncle’s house. Praises of my Baingan Gosht had spread there too! I left that evening promising to make them this suddenly famous curry soon. It wasn’t long before I received a message from my cousin in Pakistan – ‘I heard you made Baingan Gosht. So creative! You’re such a good cook!’.

My Baingan Gosht gained me international praises. No exaggerations.

This curry marked the day I became a confident cook.

It was a very happy day.

I’m very happy to be sharing this recipe with you all. I hope you all enjoy and love this recipe just as much as me and my family do. Serve with chapatti or rice and with an optional side of an onion salad and/or raita.

Enjoy, with love x

Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks

 

To read this recipe in Urdu, click HERE


My new book, ‘The Clueless Pakistani Cook’, is now available to purchase! ‘The Clueless Pakistani Cook’ is a guidebook written for people who want to get started in the kitchen and learn how to cook Pakistani food, but aren’t quite sure where to begin. It includes information about what you should have in the kitchen, spices, cooking a masala, rice, desserts, common Q&As and 5 recipes to get you started! It is a must-read for anyone who wants to learn Pakistani cooking! Click here for more information about ‘The Clueless Pakistani Cook’ and here to purchase it!

Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
Bengan Gosht - Aubergine and Lamb Curry
Print Recipe
Servings
4 servings
Cook Time
90 minutes
Servings
4 servings
Cook Time
90 minutes
Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
Bengan Gosht - Aubergine and Lamb Curry
Print Recipe
Servings
4 servings
Cook Time
90 minutes
Servings
4 servings
Cook Time
90 minutes
Ingredients
  • 2 onions, sliced
  • 5 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 500 grams lamb
  • 3 medium aubergines
  • 3 medium tomatoes
  • salt, to taste
  • 3 tsp coriander powder
  • 2.5 tsp cumin powder
  • 1 tsp pepper
  • 0.5 tsp red chilli powder
  • 0.25 tsp turmeric
  • 3 whole green chillis
  • Coriander for garnish
  • oil, as needed
Servings: servings
Instructions
  1. Heat some oil in a pot and add the sliced onions, garlic and ginger. I used red onions. Heat on medium/high till golden
    Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
  2. Add the lamb and brown this in the oil till it no longer remains pink. Add all the spices during the last minute
    Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
  3. Add 2 cups of water. Bring this to a boil and then cover and simmer on the low heat for approximately 50 minutes
    Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
  4. Meanwhile, slice your aubergines into thin semi-circles and pan fry them on both sides till they begin to brown. Don't use a lot of oil, as aubergines soak up oil like a sponge so the more you use, the more they'll take in and the more oily your curry will end up being. Just use enough to prevent the aubergines from sticking to the bottom of the pan. You may need to do this in batches. Keep this aside
    Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
  5. After the 50 minutes are up, add in the fried aubergines, whole green chilli and chopped tomatoes and cover again. Allow this to simmer on low for 15 minutes
    Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
  6. Uncover and check the curry for spices and doneness. If the lamb still needs more time to cook, continue to simmer it with the lid on. If the lamb is done, then turn the heat up to high and begin to dry out the curry. We are aiming for a very thick and smooth gravy the consistency of smooth pasta sauce.
    Baingan Gosht - Aubergine and Lamb Curry - Fatima Cooks
  7. Once the curry has dried out to the right consistency, garnish it with fresh coriander and serve hot with rice or chapatti.
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14 thoughts on “Baingan Gosht – Aubergine and Lamb Curry

  1. To toast the aubergines before hand is something i will try as trying to perfect my vegetable aubergine curry, the aubergines are either over cooked or remain white and unflavoured. This maybe the tip i have been seeking in shaa Allah.

  2. Just followed your recipe and was delicious. I tried lamb and aubergine curry before, but think I ruined it by cooking too quickly and adding creamed coconut at the last minute rather than letting tomato and flavours soak in. Patience pays off! Lovely meal.

  3. I love this recipe! You’ve explained it so well and it tastes so good (literally just finished cooking it), the lamb is just falling apart. I didn’t have all your ingredients (to my embarrassment no coriander powder, green chillies, had to use minced ginger, steal my housemates’ tomatoes and substitute chinese five spice / allspice). I imagine it will taste exponentially better when I get my s**t together!

  4. I was looking for a recipe to use up leftover roast lamb plus aubergines from my garden and came upon your recipe. It worked really well. Yum. Thanks from Down Under in Australia. ☺

  5. I was looking for something different for the great mutton we get in hyderabad. This is what I am making now. Such a good dish . Thanks .

  6. Delicious delicious! We had it two days in a row and the flavour definitely got better with time. Greetings from Namibia.

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