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Photo of Spicy lamb eggplant by WW

Spicy lamb eggplant

10
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

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