Ingredients

The following ingredients have 4 Servings
  • 1.75 lb ground lamb
  • 1 large onion (diced)
  • 3 cups water
  • 2 large eggplants (peeled and diced (about 8-10 cups))
  • 1/2 cup organic raisins
  • 1 tsp ground Ceylon cinnamon
  • 1-1/2 tsp Himalayan salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili pepper flakes
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 cup chopped fresh parsley
  • Cooked white rice or cauliflower rice (for serving)

Instruction

  • Put the ground lamb in a large skillet set over medium-high heat (no need to add any fat, the meat will take care of rendering its own) and break it up into small little pieces with a large spoon. Sprinkle with 1 teaspoon of salt and cook until the meat is golden brown and crispy, about 12 to 15 minutes; drain the excess fat.*
  • Add the onion and cook for about 3 minutes, until fragrant and slightly softened.
  • Throw in the water, eggplant, raisins, remaining half teaspoon of salt as well as the remaining spices, lower the heat to medium-low and cook, stirring occasionally, until the eggplant is tender and creamy, about 25 to 30 minutes.
  • Delicately stir in chopped parsley and serve immediately, over a bed of cooked white rice or cauli-rice