Eggplant and lamb rice

This week's trip to the Indian store got us some dill weed and I wanted to use it as fast as possible.  I made Dill and Lima Beans Rice and I was planning to make it again and make some lamb side dish to go with it. But then I decided to make some rice with lamb and I followed this Labanese lamb rice recipe to the A...meaning I changed it quite a bit

So...my recipe for today is Eggplant and lamb rice with Dill

Eggplant and lamb rice with Dill

Eggplant and lamb rice with Dill

Ingredients:

1. 1 lb lamb cut into 1 inch pieces
2. 2 tablespoons oil
3. 2 bay leaves
4. 1/2 cup chopped onions
5. 1 medium small American eggplant cut into small cubes (and if possible peel the thick skin)
6. 1 teaspoon ginger garlic paste
7. 1 cup dill weed
8. 2 cups long grain Basmati rice
9. 1 teaspoon each of salt, turmeric, coriander powder
10. 1/2 teaspoon each of chilli powder, cumin powder, garam masala
11. 1 tablespoon fresh squeezed lemon juice
12. 1 teaspoon sambar powder (Optional)

Note: Because I was feeding kids with not so strong teeth I pressure cooked the lamb pieces for 3 whistles with 1/4 cup water and half of the salt and turmeric

In a pan heat the oil and fry the bay leaf for a minute. Add the onions and fry till they start becoming brown. Add the peeled chopped eggplant with all the spices, cover and cook for 10 minutes. Add the ginger garlic paste and fry for a minute. Add the pressure cooked lamb and stir to combine. Add 2 cups of rice and sambar powder if using and stir to combine. Add 3.5 cups of hot water and bring to a boil. Simmer for 20 minutes. Add the dill and lemon juice and stir to combine. Give it a taste test and add more salt if required. 

For serving, spread a tablespoon of plain yogurt on a plate and serve lamb and dill egg plant rice on top of it. And serve with sliced onions