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  • 1 Tbs coconut oil
  • 1 whole eggplant, diced into small cubes
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 3 tsp Tava Fry Masala or your favourite Indian Masala Blend
  • 1/3 cup desiccated coconut (optional)
  • 1/2 cup almond meal
  • 2 Tbs tapioca flour
  • 2 eggs
  • 1 lb ground lamb
  • coconut oil
  • 1/2 cup cashews, soaked for at least an hour
  • handful chopped cilantro
  • 1/4 cucumber finely chopped
  • 1/2 tsp salt
  • 1/4 tsp cumin seeds


  1. Heat 1 Tbs coconut oil and add spices and coconut, stir around for just a minute before adding onion and garlic. Cook until onion is translucent.
  2. Add Eggplant and cook until really soft and mushy, stirring often.
  3. Let this cool down a touch before blending into a smooth puree or use an immersion blender.
  4. Add to this puree, 2 eggs, almond flour, tapioca flour,salt and ground lamb and mix it all together well.
  5. Allow the mixture to chill in the fridge for at least an hour.
  6. Set oven to 350F
  7. Melt 1 Tbs coconut oil in a hot pan and drop 2 Tbs size balls of eggplant-lamb mixture to fill the frying pan. Brown both sides about 2-3 minutes per side and pop the pan in the oven for another 10 minutes.
  8. For the Cashew Cucumber Raita blend soaked cashews with 1 cup water, cilantro and salt until smooth, mix in the cucumber and cumin.
  9. Bon Appétit !

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