Ingredients Jump to Instructions ↓

  1. 1 tablespoon peanut oil

  2. 750g lamb strips

  3. 6 baby (360g) eggplants, chopped coarsely

  4. 2 fresh small red thai chillies, chopped finely

  5. 1 medium (150g) brown onion, chopped

  6. 2 cloves garlic, crushed

  7. 2 tablespoons grated palm sugar

  8. 2 tablespoons lime juice

  9. 1 tablespoon fish sauce

  10. 1 tablespoons light soy sauce

  11. 1 cup loosely packed fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat half the oil in wok; stir-fry lamb, in batches, until browned.

  2. Heat remaining oil in wok; stir-fry eggplant until almost tender. Add chilli, onion and garlic; stir-fry until onion softens.

  3. 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.

  4. Not suitable to freeze or microwave.

  5. Photography by John Paul Urizar, styling Michaela le Compte


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