Lamb and eggplant curry

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

First published: May 2011

Serves: 2

Time to make: 30 mins

Total cost: $8.40 / $4.20 per serve

(at time of publication)

Ingredients

More weights & measures

200g lamb stir-fry

1 tablespoon red curry paste

1 tablespoon olive oil

1 eggplantaubergineX, cubed

1 clove garlic, finely chopped

2 spring onions, thinly sliced

1 red chilli, finely sliced

2cm-piece fresh ginger, peeled, finely chopped

1 tomato, chopped

2 kaffir lime leaves, thinly sliced

¼ teaspoon shrimp paste

1 tablespoon salt-reduced soy sauce

1 tablespoon brown sugarlight brown cane sugarX

1 lime, juice

2 cups steamed rice

lime wedges to serve – 2 kaffir lime leaves, chopped (optional)

Instructions

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.

Nutrition Info (per serve)

Calories 299cal

Kilojoules 1250kJ

Protein 24g

Total fat 16g

–Saturated fat 4g

Carbohydrates 15g

–Sugars 12g

Dietary fibre 6g

Sodium 440mg

Calcium 100mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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