Keto Burmese Lamb Curry with Eggplant

Instructions

1. 1Cut the about 680 g of lamb shoulder into 2.54 cm cubes. Cut the 1 large eggplant into 2.54 cm cubes.
2. 2Heat the 2 tbsp of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 205°C (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 5.08 cm 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 about 680 g 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 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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