Smoked Aubergine, kofta and potato curry

Ingredients

For the meatballs:

500g minced lamb or beef

1 tsp salt

1/2 tsp chilli powder

1 tsp garam masala

1/2 tsp paprika

1/2 tsp ground black pepper

1/2 tsp white pepper

3 cloves of garlic

fresh breadcrumbs (1 slice of bread)

1 egg

2 aubergines

For the curry:

  4 tbsp vegetable oil

2 large onions

1 tsp whole jeera (cumin)

3-4 small whole green chillies

3 cloves of garlic

2 cm piece of fresh ginger

1 tin of chopped tomatoes

1/2 tsp turmeric

1/2 tsp cinnamon

1 tsp paprika

2 tsp bassar (Pakistani curry powder or mild curry powder)

5 whole cloves

2 tsp salt

2 large potatoes (peeled and cut into chunks)

1/2 tsp garam masala

small bunch of fresh green coriander

Method

 Mix together the meat, spices, egg and breadcrumbs and crushed garlic. 

(Make the breadcrumbs either in a food processor or by chopping it)

Set the mixture aside.

 Roast the aubergines by placing them straight on the flame of the gas cooker one at the time. Let them char all over and keep turning them until they are black and burned on all sides. This is a little messy and can look slightly mad and scary. Place the charred aubergines in a colander to cool. 

 If you haven't a gas cooker, the aubergines can be roasted under a grill in the oven.

In a large pan, heat the oil, then add sliced onions and fry until golden. Add jeera and fry for a minute then add crushed garlic and finely sliced ginger, whole green chillies and fry for a few more minutes. Add tinned tomatoes and a little water. Stir and cook until the oil starts to separate then add the spices and salt. Leave to cook on a low heat while you make the meatballs. Add some more water if the sauce becomes dry or starts to stick at the bottom of the pan. 

In a frying pan heat a little oil.

  With wet hands form the meatball mixture into little oval shaped balls and fry turning once until brown. Add the meatballs and peeled cut potatoes into the curry sauce.

Peel the charred aubergines under cold water until clean. Cut off the stalk, chop roughly and add to the curry. Top with water and simmer on low heat until the potatoes are cooked. 

Add garam masala and chopped green coriander.
 Check the seasoning, might need to add some more salt as the potatoes soak it up.

Serve with chapattis or rice and plain yogurt.