Lamb and eggplant curry

Serves: 2
Time to make: 30 mins

Total cost: $ 8.40 / $ 4.20 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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
1/4 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)

Nutrition Info

Kilojoules 1250kJ
Calories 299cal
Protein 24g
Total fat 16g
Saturated fat 4g
Carbohydrates 15g
Sugars 12g
Dietary fibre 6g
Sodium 440mg
Calcium 100mg
Iron 3mg

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.

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Author:Niki Bezzant

Photographer: Melanie Jenkins

First published: May 2011