Keto Burmese Lamb Curry with Eggplant

Ingredients

• 1.5 lbs Lamb shoulder
• 1 large Eggplant
• 2 tbsp Coconut oil
• 1 large Onion
• 5 cloves Garlic
• 2 inches Ginger
• 1 tsp Turmeric powder
• 0.75 tsp Chili powder
• 2 tbsp Fish sauce
• 1 can Coconut milk
• 1 tbsp Lime juice
• 4 cups Cauliflower rice
• 2 tbsp Cilantro

Instructions

1. 1Cut the 1.5 lbs of lamb shoulder into 1-inch cubes. Cut the 1 large eggplant into 1-inch cubes.
2. 2Heat the 2 tbsp of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 400°F (200°C). Add the 1 large onion, chopped, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the 5 cloves of garlic, minced, and the 2 inches of ginger, grated, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 1 tsp of turmeric powder and the 0.75 tsp of chili powder. Cook for 30 seconds more, stirring constantly, until the spices are fragrant.
5. 5Add the 1.5 lbs of lamb shoulder cubes to the pot. Cook, stirring occasionally, until the lamb is browned on all sides, about 5-7 minutes. The internal temperature of the lamb should reach 145°F (63°C).
6. 6Add the 1 large eggplant cubes, 2 tbsp of fish sauce, and 1 can of coconut milk to the pot. Stir everything together and bring the mixture to a gentle simmer.
7. 7Reduce the heat to low, cover the pot, and let it cook for 45 minutes, or until the lamb is fork-tender. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 1 tbsp of lime juice and the 2 tbsp of cilantro. Let the curry rest for 5 minutes before serving.
9. 9Serve the Keto Burmese Lamb Curry hot over the 4 cups of cauliflower rice.

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