| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 240 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 881 |
| Fat | 37.6g |
| Saturates | 9.3g |
| Protein | 82.2g |
| Carbs | 56.6g |
| Sugars | 37.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare a gas or charcoal barbecue to a medium heat.
Coat the brisket with the peanut oil, then sear on all sides over the hot coals.
Place the brisket in a roasting tray. Add the garlic, onion, ginger, coriander and cumin seeds, chilli flakes, tamarind pulp, tomatoes, sugar and water to the tray. Cover the tray loosely with foil. Cook for 3-4 hours or until tender and falling apart.
Remove the brisket and bring the remaining sauce to the boil. Reduce the sauce until it thickens. Return the brisket to the tray and coat with the sauce.
Quarter the aubergines, then drizzle with the oil and season with the salt.
Chargrill them over the coals until blackened and soft. Roughly chop the coriander.
Scatter the coriander over the brisket.
Serve the brisket along with the grilled aubergines and sauce.
