Spicy lamb eggplant
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You’d be surprised how much flavour lamb and eggplant create in this dish. This Mediterranean vegetable goes so well with these Thai ingredients.
Ingredients
Sunflower oil
1 tbs
Lamb leg steak, raw
600 g, thinly sliced
Brown onion
1 medium, cut into thin wedges
Eggplant
1 medium, cut into 1cm pieces
Red curry paste
2 tbs
Cherry tomatoes
250 g, quartered
Light canned coconut milk
⅓ cup(s), (80ml)
Fish sauce
2 tsp
Brown sugar
1 tsp
Baby spinach
2 cup(s), (60g)
Lime(s)
1 medium, wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the lamb for 2 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
2
Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add eggplant and stir-fry for 2 minutes or until beginning to soften. Transfer to a plate.
3
Reheat wok over medium-high heat. Lightly spray with oil and heat for a few seconds. Stir-fry curry paste for 30 seconds. Add tomatoes and stir-fry for 30 seconds. Return lamb to wok with eggplant mixture and coconut milk. Stir-fry for 3 minutes or until eggplant is soft. Stir in fish sauce and brown sugar until combined. Add spinach and stir-fry for 30 seconds or until spinach has wilted. Serve with lime wedges.
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