Brown the meat in oil. Brown the aubergine chunks in mustard oil in separate pan. Grate the ginger into a bowl. Remove the meat and brown the onion in the meat juices.Mix together the black mustard seed, coriander seed, cumin seed, chilli powder and fry to release the flavour.
2
Add the aubergine to the onion and the spices to the ginger. Put the meat, spices, aubergines and onions into a casserole dish. Add the chopped tomatoes and cinnamon sticks and cook down until reduced.Serve with rice or bhajee and a sprig of coriander.
