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Categories:Viewed: 8 - Published at: 3 years ago
Ingredients
- 1 1/2 pounds boneless lamb
- 1 large eggplant
- 1 tablespoon neutral oil, like canola oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon red chile flakes
- 1 tablespoon soy sauce
- 1 tablespoon water
- cilantro, to garnish
Method
- Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
- Stir-fry lamb in neutral oil until browned and set aside.
- Add the eggplant, salt and more oil if needed to the pan.
- Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
- Add minced garlic, ginger and red chile flakes, and cook for another minute.
- Return lamb to the pan, add soy sauce and water, and cook until heated through.
- Garnish with cilantro.
