Disgusted with digging in the refrigerator’s freezer bottom drawer, hunting things we remember buying but can’t find but discovering freezer burned meats, poultry and fish that we don’t remember buying but obviously did, we finally bought an upright, stand alone freezer. We’re slowly relocating neglected, specialty items to the new freezer. That’s how I discovered a frozen block of Indian paneer and some oldish ground beef.
What to make, what to make? Well, there were those withering Japanese aubergines, dried out shallots and ginger, okay garlic and totally non-photogenic tomatoes.
Curry? Well sort of. Indians don’t eat cows, they consider them sacred and worship them. Some of those cows I saw in New Delhi looked pretty tasty! They are fed the best food that both rich and poor Hindus have to offer and the steaks must be succulent. But we’ll never know 😉 However the Bangladeshis, who are not cow worshipers, creep across the border yearly for a midnight cattle rustle. The cows are like pets and practically follow them home. Of course this creates problems between the governments and causes shots to be fired over the border, resulting in not a few deaths. Still it happens every year as Bangladesh is an extremely poor country whose land is located on a shifting delta that is incapable of supporting it’s 163 million population. Which has nothing to do with my ground beef curry but I thought you’d like to know 😀 You can make this more authentic with ground chicken or lamb.
Aubergine and Paneer Curry
2 tbsp olive oil
1 block of paneer cheese, cut into cubes
3 Japanese aubergine, halved vertically and thickly sliced
2 tbsp olive oil
4 shallots, finely chopped
1 inch fresh ginger, finely chopped
3 garlic cloves, finely chopped
1 lb lean ground beef
4 S&W Golden Curry Sauce blocks, coarsely chopped(mild, medium or hot)
2 ripe tomatoes, chopped
3 cups chicken broth
Brown the cubes on each side in the olive oil. Remove and set aside. Add the aubergine to the skillet and lightly brown. Remove and set aside.
Add the remaining 2 tbsp olive oil to the skillet and saute the shallots, ginger and garlic until just soft. Add the ground beef and cook until the pink just disappears. Stir in the chopped curry blocks until they are melted and blended with the meat mixture. Add the tomatoes and heat for a minute or two.
Stir in the browned aubergine, then the broth, bring to a boil and simmer for 15 minutes, stirring occasionally. Stir in the cooked paneer and continue to simmer for 5 minutes.