Lamb and Eggplant Curry

Tender pieces of lamb simmered in a spicy tomato and eggplant sauce, adapted for the ketogenic diet with slow cooking to tenderize the meat.

Ingredients

lamb shoulder, cut into cubes

eggplants, diced

crushed tomatoes

curry paste or spice blend (garam masala, coriander, cumin)

coconut milk

cooking oil

salt and pepper

Instructions

1. Sear the seasoned lamb cubes in a hot Dutch oven with 1 tablespoon of oil in batches until well-browned; set aside.
2. In the same pot, add the remaining oil and sauté the curry paste or spices for 1 minute to release the aromas without burning.
3. Add the eggplants and cook for 5–7 minutes until lightly browned; pour in the crushed tomatoes and coconut milk, and stir.
4. Return the lamb to the pot, bring to a simmer, then cover and simmer for 45–50 minutes over low heat until tender; stir occasionally.
5. Uncover 5–10 minutes before the end to reduce the sauce if necessary; adjust seasoning and serve garnished with fresh coriander.

Variants

• Replace lamb with beef for an alternative version; add spinach at the end of cooking for more greens.

Tips

• Cook slowly to tenderize the meat and concentrate the flavors; check the sauce reduction before serving.

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