Ingredients:

• 500 gms – tender Mutton or veal, boiled and shredded
• 3 – large potatoes, boiled and sliced
• 2 – large Aubergines (Brinjal / Egg plant), cut into chunks
• 3 tbsp – Butter
• 2 – tomatoes, chopped
• 2 – large onions, sliced finely
• Salt to taste
• 2 tsp – pepper powder
• 2 tbsp – flour
• 1/2 cup – Milk
• 4 tbsp – grated cheddar cheese
• 1 tsp – chopped Garlic

Method:

1. Melt the butter in a pan and saute the onions, garlic and tomatoes for about 5-6 mins.
2. Add the shredded meat, salt, pepper and aubergines and mix well.
3. Simmer for about 10 mins.
4. Place the potatoes in a buttered ovenproof dish and pour the cooked meat and aubergine mixture over the layer of potatoes.
5. Mix the flour and milk together in a pan and heat slowly over low heat.
6. Stir in 1 tsp of butter, 2 tbsps cheese and a pinch of salt and pepper.
7. Cook till the mixture thickens.
8. Pour over the meat and brinjal (aubergine) mixture.
9. Sprinkle remaining cheese on the top.
10. Bake in a moderate oven (355 degrees F) for 30-35 mins till brown.
11. Serve hot with tomato sauce and garlic bread.

Recipe courtesy of Bridget White