[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 05/03/2024. See terms.
Photo of Spicy lamb eggplant by WW

Spicy lamb eggplant

Total Time
30 min
15 min
15 min
You’d be surprised how much flavour lamb and eggplant create in this dish. This Mediterranean vegetable goes so well with these Thai ingredients.


Sunflower oil

1 tbs

Lamb leg steak, raw

600 g, thinly sliced

Brown onion

1 medium, cut into thin wedges


1 medium, cut into 1cm pieces

Red curry paste

2 tbs

Cherry tomatoes

250 g, quartered

Light canned coconut milk

cup(s), (80ml)

Fish sauce

2 tsp

Brown sugar

1 tsp

Baby spinach

2 cup(s), (60g)


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: ½ cup (85g) steamed jasmine rice per serve. TIP: You may find stir-fry recipes in other cookbooks use peanut oil but it’s easy to swap it for sunflower or canola oil, which contain less saturated fat.