Lamb with Eggplant and Hot Chili Pepper
Lamb provides complete protein, iron, zinc, and vitamin B12, while eggplant adds fiber and volume without a high carb load. Hot chili pepper and cilantro make the flavor bright and spicy.
Cut lamb (1000 g) into large cubes, eggplant (600 g) into medium pieces, and onion (100 g) into half-rings. Mince garlic (20 g), slice hot chili pepper (15 g) thinly, and chop cilantro (10 g) for serving.
Heat lamb fat (15 g) in a cauldron or heavy pot. Brown the lamb over high heat for about 10 minutes, until the meat takes on color and starts releasing juices.
Cover the pot, reduce the heat to low, and stew the lamb for 2-2.5 hours, until the pieces are tender and begin to separate easily with a fork. Make sure the liquid does not evaporate completely.
Add the eggplant, onion, garlic, chili pepper, table salt, and black pepper. Stew for another 20 minutes under the lid, stirring gently a couple of times, then serve with cilantro.
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