Mince Curry With Melt In Mouth Eggplants Served With Hot Parathas recipe by Fatima Mahomed

Ingredients

• 1 kg fresh ground lamb mince
• 1 teaspoon fine salt
• 1 teaspoon ginger, garlic mixed red chilli paste.
• ½ teaspoon kashmiri masala mild
• 1 teaspoon Shuhanas red spice
• 1 teaspoon red chilli powder
• ¼ teaspoon tumeric
• ½ teaspoon dhania (coriander)/jerro powder
• Pinch garam masala garnishing
• 1 large white onions finely chopped
• 1 ripe tomotoe skinned and grated
• 2 young to medium fresh eggplant, blemish free.
• 3 Tablespoons butter ghee (Clarified butter)
• Pinch cinnamon powder
• ¼ cup sunflower oil
• Green fresh lefy dhania (coriander) leaves
• 1 teaspoon whole jeera
• Green chillies chopped in