The Taj – Spiced Lamb and Brinjal (Eggplant) Kasundi

By Al Brown

The Taj – Spiced Lamb and Brinjal (Eggplant) Kasundi

The Taj: Spiced Lamb and Brinjal (Eggplant) Kasundi. The kasundi of eggplant adds a delicious touch to the spiced lamb patties, served with a dollop of raita.

Serves 6


12-18 slider buns, split and buttered

Brinjal (Eggplant) Kasundi

1⅓ cup canola oil

1½ cup onions, finely diced

½ cup fresh ginger, finely diced

¼ cup fresh garlic, finely diced

6 tbsp whole cumin seeds

2 tsp fenugreek seeds

2 tbsp mustard seeds

½ cup fresh ginger, roughly chopped

½ cup, fresh garlic, roughly chopped

2 tbsp turmeric

250ml malt vinegar

1¾ cup sugar

1kg eggplant, cut into 1cm dice

85g fresh chillies, roughly chopped

Indian Spiced Burger Pattie

1kg lamb mince

1 egg

½ cup onion, finely diced

1 tsp garlic, finely chopped

1 tsp ginger, finely chopped

1 tsp turmeric powder

2 tsp cumin powder

2 tsp coriander powder

2 tsp garam masala

pinch chilli powder

2 tbsp sea salt


1 cup natural Greek yoghurt, super thick

1 cup cucumber, seeds removed, skin on, small dice

⅓ cup fresh mint (rough chopped)


To make the brinjal kasundi, place a medium to large saucepan on moderate to low heat. Add a ⅓ of a cup of the oil and the onions. Cook for 10 to 15 minutes until soft then add the first lot of ginger and garlic. Cook down with the onions stirring occasionally until golden.

In a sauté pan dry roast 3 tablespoons of cumin seeds, fenugreek and mustard seeds. Grind, and hold.

Next, place the rough chopped ginger, garlic, turmeric and remaining cumin seeds with a splash or two of the malt vinegar into a processor and whiz to a paste. Hold.

Once the original onion, ginger and garlic is golden add the dry roasted ground spices along with the wet spice paste. Add and cook out for 5 minutes stirring to prevent sticking.

Now add the remaining vinegar, sugar and 2 tbsp salt, mix through to combine, followed by the diced eggplant and fresh chillies. Stir occasionally and cook down, adding the remaining cup of canola oil as you go. You may not need it all. The cooking down should take about 40 minutes and is ready when the kasundi has a soft jam-like consistency.

Remove and cool before refrigerating until required, or preserve in sterilised jars.

To make the Indian spiced burger pattie, place all the ingredients in a bowl. Mix together with your hands to combine then form the burger patties. Refrigerate until required.

To make the raita, place all three ingredients in a small bowl, mix through and refrigerate until required.

Preheat oven to 100°C. Heat up your skillet or barbecue flat-top to medium hot. Oil your patties with cooking oil then season. Cook in batches until done as desired. Keep warm in oven while repeating process with remaining patties.

Wipe down your skillet or flat-top before lightly toasting your slider buns for 1 or 2 minutes until golden.

To build: slider bun base,  kasundi, burger patty, raita and slider crown on top.


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