Lamb and eggplant curry

Lamb and eggplant curry

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Packed with veggies, this curry makes a simple yet satisfying mid-week meal.

The ingredient of Lamb and eggplant curry

  1. 1 large eggplant, cut in half lengthways, sliced
  2. 2 tablespoons sunflower oil
  3. 1 large onion, thinly sliced
  4. 300g lamb fillet, sinew trimmed, diced
  5. 3 teaspoons Thai green curry paste
  6. 2 kaffir lime leaves
  7. 400ml coconut milk
  8. 100g baby French beans
  9. 2 tablespoons light soy sauce
  10. 2 tablespoons fish sauce
  11. 50g baby spinach leaves
  12. Steamed jasmine rice, to serve
  13. Lime wedges, to serve

The instruction how to make Lamb and eggplant curry

  1. Sprinkle eggplant with salt and set aside for 30 minutes to degorge.
  2. Rinse and squeeze dry in a tea towel. Heat oil in a wok. When hot, add eggplant and fry over high heat for 1-2 minutes until golden. Drain on paper towel. Add onion to wok and fry for 1-2 minutes. Add lamb and cook for 1 minute, then add curry paste and lime leaves. Cook over high heat for a few seconds. Return eggplant to wok with coconut milk and beans. Bring to the boil. Add soy sauce, fish sauce and spinach, stirring to wilt spinach.
  3. Serve with the rice and limes.

Nutritions of Lamb and eggplant curry

fatContent: 395.545 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 22 grams protein
sodiumContent: 48 milligrams cholesterol

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