INGREDIENTS:
- 4 tablespoons coconut oil, divided
- 2 medium yellow onions, thinly sliced
- 1 medium eggplant (about 350-400 g), cubed
- sea salt and freshly ground black pepper, to taste
- 340 g jar rogan josh curry sauce (from Sanchon available at Alnatura — otherwise Pataks also sells a medium spicy version, available at Asian food markets or the Asian section at your supermarket)
- 3 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 600 g lean boneless lamb, cubed
- 1 3/4 cup Greek yogurt (400 g) (alternatively use 1 x 400 ml can coconut cream)
- 100 g cherry tomatoes, roughly chopped or cut into quarters (about 12-15 cherry tomatoes depending on size)
- juice of 1 lime
- 1–2 teaspoons soft brown sugar
- 2 carrots, shredded
- 1 small bunch fresh coriander chopped
- steamed basmati rice, for serving
- lime wedges, for serving
INSTRUCTIONS:
- In a wok or large saucepan pan, heat 3 tablespoons coconut oil over medium heat, add the onions and cook, stirring, until softened, about 5 minutes. Stir in the eggplant and cook over medium-high heat, stirring occasionally until starts to brown, about 4-5 minutes. Add more oil if necessary. Transfer to a large plate or bowl and season lightly with salt and pepper.
- Reduce the heat to low. Add the remaining coconut oil, then stir in the curry sauce, garlic and ginger. Add the lamb and stir until coated with the spice mix. Season with salt and add the yogurt (or coconut cream, if using instead).
- Increase the heat to medium. Keep stirring until the mixture starts to bubble. Reduce heat to low and simmer gently, covered, for about 25 minutes, stirring now and again.
- Return the eggplant and onion to the pan, add the tomatoes and cook for a further 15 minutes. Stir in the lime juice and sugar. Check the seasoning and adjust to taste, if needed. Add the grated carrots. Sprinkle with chopped coriander and serve with the steamed rice and lime wedges. Enjoy!
Source: Elle Republic
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