Lamb and eggplant curry

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.