Afghan Zamarud and Aubergine Pickle Recipe

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Servings: 10

Ingredients

450g long grain white rice (basmati preferably)
110ml veg oil
700-900g lamb on the bone, diced (I only used 500g diced lamb shoulder, which was enough. I can imagine goat would also work well)
225ml water
450g spinach
110g leeks
1.5 litres water
450g baby aubergines
110g garlic (basically a garlic clove for every baby aubergine)
1 heaped teaspoon turmeric
2-3 oz fresh green chillies (about 8)
1 tablespoon nigella seeds
1 tablespoon fenugreek seeds
1 teaspoon salt
1/2 tablespoon dried mint
1/2 teaspoon sugar
500ml vinegar
150ml boiled water

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