Low-Carb Lamb Keema

Step 1Preheat the oven to 210 °C/ 410 °F (fan assisted), or 230 °C/ 445 °F (conventional). Cut the eggplants (aubergines) in half lengthwise. Score the flesh in a crisscross pattern with a sharp knife.

Step 2Generously brush the cut sides with the avocado oil (or ghee), and then sprinkle with salt and pepper.

Step 3Place on a baking tray, cut-side up, and roast in the oven for 30 to 40 minutes, until the flesh is cooked through and golden.

Step 4Meanwhile, prepare the meat filling. Heat a pan over a medium-high heat. Add the ground lamb and break with a spatula (no need to grease as there's plenty of fat). Cook until browned and opaque, for 5 to 8 minutes.

Step 5Add the peas, grated ginger, tomato paste, spices, garlic powder and onion powder. Stir to combine and cook for another 8 to 10 minutes, until the peas are tender. Take off the heat and keep warm.
Note: The meat mixture pictured above was enough to fill 8 eggplant halves. I halved the amount of the meat mixture needed for the 4 eggplant halves as per the recipe.

Step 6Optionally, you can make some Cucumber Raita to serve on top. Since it's used as a topping, you'll only need about a quarter of the amount used in the recipe. You can store any leftover raita in the fridge for up to 2 days.

Step 7When the eggplants are ready, remove them from the oven.

Step 8Top the eggplants with the prepared meat topping.

Step 9Finish with the prepared cucumber raita, or serve on the side with the filled eggplants.

Step 10Serve warm. If you don't plan to serve them, store the roasted eggplants, meat mixture and cucumber raita in three separate containers in the fridge for up to 4 days. Reheat and top before serving.