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–+ servings
Keema Bharta Borani
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Keema Bharta Borani

Yield: 4
Author: Shayma Saadat

Equipment

  • pre-heat your oven to 425F

Ingredients

  • 2 large aubergine
  • 2-3 tbsp olive oil
  • salt to taste
  • 1 medium + ½ a small onion, minced
  • 1 tbsp whole cumin seeds (zeera)
  • 2 small green chilies chopped (de-seed if you want less heat)
  • 1 lb mince meat, beef, (not lean)
  • 1 garlic clove, minced
  • 1 tsp tomato paste
  • 7 oz tomato sauce/stewed or chopped tomatoes/passata
  • pinch chili pepper
  • pinch turmeric
  • Greek or other thick yogurt like labneh
  • handful of fresh mint, torn by hand

Instructions

Prepare the savoury mince

  • In a heavy-bottomed pan add meat, salt, 1 minced garlic clove, ½ minced onion, tomato paste, 7 oz tomato sauce, a pinch of chili pepper and turmeric, 1 cup water. Stir, cover and leave to cook on a low-medium flame for one hour.
  • Stir/check every 20 minutes to make sure the liquid is evaporating and the meat is not sticking to the bottom of the pot.
  • When the water has evaporated and the mince looks 'saucy', stir and turn the heat off.
  • Set aside.

Prepare the bharta

  • Turn your oven to 425F.
  • Pierce aubergine with a fork and lay them on a tray lined with aluminium foil in the oven for one hour and twenty minutes.
  • When they are almost ready, they will appear to be wilted and soft.
  • Remove from the oven and allow to cool.
  • Scoop out the flesh from the aubergines, discarding the skin.
  • Set aside.
  • Add olive oil to a large frying pan and place on medium-high heat.
  • Add 1 medium chopped onion and stir, when the onions start to turn golden, add cumin seeds and sauté for one minute till fragrant.
  • Add aubergine flesh, salt and chilies and turn heat to high.
  • Sauté rigorously for 5 minutes, till you see that all the excess liquid has been absorbed.
  • Turn heat off and set aside.

Assemblage

  • The bharta and savoury mince should be warmed before serving.
  • Spread a layer of bharta at the bottom of a large dish.
  • Slather in the middle with yoghurt like in the photo above, allowing bharta to peek out from the sides.
  • Arrange savoury mince on top.
  • Garnish with fresh mint.
  • Serve with chapati, naan or basmati rice.