Thai Lamb, eggplant and coriander
The Australian Women's Weekly August 2006
Thai Lamb, eggplant and coriander
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 60 minutes
Course: MainFavourite flavours: Lamb
Thai Lamb, eggplant and coriander
INGREDIENTS
1 tablespoon peanut oil
750g lamb strips
6 baby (360g) eggplants, chopped coarsely
2 fresh small red thai chillies, chopped finely
1 medium (150g) brown onion, chopped
2 cloves garlic, crushed
2 tablespoons grated palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoons light soy sauce
1 cup loosely packed fresh coriander leaves
METHOD
Heat half the oil in wok; stir-fry lamb, in batches, until browned.
Heat remaining oil in wok; stir-fry eggplant until almost tender. Add chilli, onion and garlic; stir-fry until onion softens.
Return lamb to wok with sugar, juice and sauces; stir-fry until hot. Remove from heat; stir two-thirds of the coriander into stir-fry, sprinkle with remaining coriander.
Not suitable to freeze or microwave.
Photography by John Paul Urizar, styling Michaela le Compte
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