Aubergine and lamb isn’t a combination I had ever had, nor was it one any of my family had ever heard of. It must be cooked around Pakistan, but it’s not something we had ever heard of. Aubergine is more commonly paired with potato and lamb with a variety of vegetables, but not usually aubergine. I haven’t cooked this curry for almost half a year now and as I was making it, it transported me back to the dark and gloomy days of November - me, a newly wed bride wearing chunky bangles and rings of gold stirring a pot of lamb in the kitchen frantically trying to taste-adjust all these new spices I had never before used… My husband gave me two thumbs up for the Baingan Gosht the day I made it. Surprising, since he thinks aubergine is the most boring vegetable out there. I thoroughly enjoyed it too - It was a well good curry and I was very pleased. I didn’t give it much more thought than that and put it away in the fridge. We had a dinner party the next day at my house and I had invited my parents and an uncle and aunt of mine for the first time ever. I figured I had enough Baingan Gosht leftover to be able to serve the next day (I don’t advocate the serving of leftovers for guests, but back then I had no idea about portion control and had cooked a whooping 1.5kg of lamb). The next day, I prepared dinner: french onion soup, salad, lasagna fish kebabs, mixed vegetable curry, chicken karahi, cinnamon rolls and homemade biscuits for dessert and heated up the leftover Baingan Gosht as an afterthought - something I almost forgot and had to be reminded by my husband about. The first one to try the Baingan Gosht was my uncle. He took a bite, his eyes lit up. He declared ‘This is amazing. This is so unique. It’s amazing.’ he kept on repeated. This prompted my aunt to try it, then my Father, then my cousins. ‘It’s great’ ‘Never thought of mixing the two together’ ‘Where did you get the recipe from?’ I took a bite too and realised the flavours had developed extremely well overnight, making this curry an exceptionally delicious discovery! The next day I took a trip to one of my other uncle’s house. Praises of my Baingan Gosht had spread there too! I left that evening promising to make them this suddenly famous curry soon. It wasn’t long before I received a message from my cousin in Pakistan - ‘I heard you made Baingan Gosht. So creative!’. My Baingan Gosht gained me international praises. No exaggerations. This curry marked the day I became a confident cook. It was a very happy day. I’m very happy to be sharing this recipe with you all. I hope you all enjoy and love this recipe just as much as me and my family do. Serve with chapatti or rice and with an optional side of an onion salad and/or raita. Enjoy, with love x
📋 Recipe
Enter your email & I’ll send it right over. Plus, you’ll get bonus Pakistani food-goodness from Fatima Cooks, like new recipe alerts, exclusive email-only recipes + more! By submitting this form, you consent to receive emails from me. Your details are secure. Opt-out any time.
