Keto Malaysian Lamb Curry with Eggplant

Instructions

1. 1Cut the about 910 g of lamb stew meat into bite-sized pieces. 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 heat, about 175°C. Add the 1 large chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the 4 cloves of minced garlic and the 5.08 cm of grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tbsp of curry powder, 1 tsp of turmeric powder, and 1/2 tsp of chili powder. Cook, stirring constantly, for 1 minute until the spices smell fragrant.
5. 5Add the about 910 g of lamb stew meat pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Add the 1 large cubed eggplant and stir everything together to combine.
6. 6Pour in the 1 can of coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 40-45 minutes, or until the lamb is tender when pierced with a fork.
7. 7Stir in the 1 tsp of salt. Serve the Keto Malaysian Lamb Curry with Eggplant hot.

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