Paleo lamb and aubergine pan-fry

Paleo lamb and aubergine pan-fry with hearty lamb mince, soft aubergine and cumin. A Middle Eastern-style, very low-carb dinner for any day of the week.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 480 kcal per serving
• Protein: 32 g
• Fat: 34 g
• Carbs: 8 g

Ingredients

• 300g lamb mince
• 1 aubergine
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tbsp tomato purée

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Wash the firm aubergine and cut it into even cubes about 2 cm thick.
2. Heat the olive oil in a large non-stick frying pan and fry the aubergine cubes over a high heat until soft and nicely coloured.
3. Add the lamb mince straight to the soft aubergine in the pan and fry until crumbly and no raw meat is visible.
4. Finely chop the garlic clove and fry it for a minute with the concentrated tomato purée and the ground cumin.
5. Pour in a small splash of water, stir everything well and let the pan reduce gently over a low heat for five minutes.

Good to know

Middle Eastern spices turn simple mince into something incredible. The soft aubergine soaks up all the aromatic pan juices.

Swaps

Lamb mince → beef mince (if lamb is too strong for your taste or hard to find).

Cooking tips

Don't fry the aubergine cubes too hot at the start, as they burn very quickly before they reach the soft texture you want inside.

Storage

This hearty braise tastes almost even better reheated the next day, as the Middle Eastern spices have time to infuse fully.

Allergens

Completely gluten-free, lactose-free and nut-free.

Dairy-free recipes