Heat 2 tablespoons of oil in a large pot over medium heat until shimmering.

Add 1 finely chopped onion and sauté for 5–7 minutes until translucent.

Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for 1–2 minutes until fragrant.

Increase heat to medium-high and add 1 pound of cubed lamb, browning for 8–10 minutes.

Add 2 tablespoons of curry powder and stir for about 1 minute to toast the spices.

Stir in 1 diced eggplant and 1 chopped tomato, cooking for about 5 minutes.

Slowly add 1 can of coconut milk and bring to a gentle simmer over medium heat.

Reduce heat to low, cover the pot, and let the curry simmer for 30–45 minutes.

Check the consistency and adjust with water or broth if needed.

Optional: In the last 10 minutes, add 1 cup of fresh peas and stir gently.