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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Spray a non-stick pan with oil. Heat to high and stir-fry lamb for 2 minutes. Add curry paste. Stir-fry for 2 more minutes. Remove from heat and set aside.
2 Add half the vegetable oil to pan. Add eggplant and stir-fry for about 5 minutes until golden and tender. Remove from pan and set aside.
3 Add the remaining oil to pan. Add garlic and spring onions and stir-fry until golden. Add chilli, ginger, tomato, lime leaves and shrimp paste. Stir-fry for a few seconds until tomatoes soften.
4 Add eggplant back to pan. Add soy sauce, sugar, lime juice and water. Simmer for 2 minutes. Add lamb back in and heat through.
5 Serve with Rice and garnished with kaffir lime leaves and lime wedges.
Calories 299 cal
Kilojoules 1250 kJ
Total fat 16 g
Saturated fat 4 g
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