Slow-Simmered Lamb and Eggplant Stew with Fresh Mint
Nutritional Information
Tender lamb pieces simmered with charred eggplant, tomato and aromatic spices, finished with chopped mint — hearty, keto-friendly and unprocessed.
This recipe is originally for 2 servings. How many are you cooking for today?
- 8 ozs lamb shoulder, trimmed and cubed
- 1 medium eggplant, cubed (about 300 g)
- 1 medium tomato, diced (about 80 g)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon fresh mint, chopped
- 1/2 teaspoon sea salt
In a heavy pot, brown lamb cubes over medium-high heat in their own fat, turning to develop color (no added oil). Remove and set aside.
Add chopped onion to the pot and cook in the lamb juices until translucent, 4–5 minutes; add garlic and spices and cook another minute.
Return lamb to pot, add diced tomato and 1/2 cup water, bring to a simmer, cover and cook low 40–50 minutes until lamb is tender.
Add cubed eggplant and simmer uncovered 12–15 minutes until eggplant is soft and sauce thickens. Stir in chopped mint and adjust salt.
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