Eggplant and Lamb Curry

(Total Time: 50 MIN| Serves: 4)

Ingredients:
2 lamb shanks
2 green chili peppers, whole
4 garlic cloves, whole
4 tbsp ghee
4 cups beef broth
4 tbsp yogurt
½ eggplant, cubed

Spices:
1 tbsp smoked paprika
1 tbsp oregano
2 tsp salt
2 tbsp cumin seeds
2 cinnamon sticks
2 bay leaves

Directions:

  1. Place the meat in a large bowl. Generously sprinkle with salt, pepper, garlic, paprika, oregano, and cumin seeds.
  2. Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with ghee and add the meat. Cook for 3-4 minutes, stirring constantly.
  3. When the meat is nicely browned on all sides, sprinkle with some more spices and add eggplants. Cook for 5 minutes.
  4. Pour in the broth and add yogurt and chili peppers. Stir well and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
  5. Set the timer for 30 minutes on high pressure.
  6. When done, release the pressure naturally and open the lid. Chill for a while and serve.
    Per Serving(Calories 392| Total Fats 22.7g | Net Carbs: 4.3g | Protein: 38.4g |Fiber: 2.2g)