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Lamb and eggplant curry

 
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Serves: 1
Time to make: 30 mins
Total cost: $5.99 / $5.99 per serve
(at time of publication)
Dairy freeHigh ironHigh protein
Full ingredients list: 
  • cooking oil spray
  • 300g lamb stir-fry strips
  • 1 tablespoon red curry paste
  • 1 eggplant, cubed
  • 1 clove garlic, finely chopped
  • 2 green onions, thinly sliced
  • 1 red chilli, finely sliced
  • 2cm-piece fresh ginger, peeled, finely chopped
  • 1 large tomato, chopped
  • 2 kaffir lime leaves, thinly sliced, plus extra, to serve
  • 1/4 teaspoon shrimp paste
  • 1 tablespoon reduced-salt soy sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 1 1/2 cups cooked rice, to serve

Nutritional information (per serve)

Kilojoules: 
2,116kJ
Calories: 
506cal
Protein: 
40.7g
Total fat: 
16.1g
Saturated fat: 
5.3g
Carbohydrates: 
45.6g
Sugars: 
12.5g
Dietary fibre: 
5.8g
Sodium: 
855mg
Calcium: 
75mg
Iron: 
4.5mg

Instructions

Instructions and steps: 

Step 1 Spray a non-stick pan with oil and place over high heat. Add lamb and stir-fry for 2 minutes. Add curry paste and stir-fry for 2 more minutes. Remove from heat and set aside.

Step 2 Re-pray pan with a little more oil. Add eggplant and stir-fry for about 5 minutes until golden and tender. Remove from pan and set aside.

Step 3 Re-spray pan with oil. Add garlic and green onions and stir-fry until golden. Add chilli, ginger, tomato, lime leaves and shrimp paste. Stir-fry for a few seconds until tomato softens.

Step 4 Add eggplant back to pan. Add soy sauce, sugar, lime juice and 1/4 cup water. Simmer for 2 minutes. Add lamb back in and heat through. Garnish curry with kaffir lime leaves and lime wedges and serve with rice.

About this recipe

Recipe by: 
Nadia Lim
First published: October 2012