It's not that I haven't been cooking lately...... more that I haven't been writing things down!
But last night's effort was too good not to.
I really enjoyed this combination of flavours, concocted after one of those 'what's in the fridge' adventures. Eggplants seem to be pretty cheap right now, which was why I had this one sitting there looking at me. Its earthy flavour goes really well with lamb; add in a bit of chilli, ginger and kaffir lime and you get something pretty snazzy.
Lamb & eggplant curry
(with 3 serves of veges per serve!)
200g lamb stir-fry
1 tablespoon red curry paste
2 tablespoons vegetable oil
1 eggplant, cubed
1 clove garlic, finely chopped
2 spring onions, thinly sliced
2cm piece ginger, peeled and finely chopped
1 red chilli, finely sliced
1 tomato, chopped
2 kaffir lime leaves, thinly sliced
1/4 teaspoon shrimp paste
1 tablespoon soy sauce
juice of 1 lime
1 tablespoon brown sugar
1/4 cup water
Spray a non-stick pan with oil, heat to high and stir-fry the lamb for 2 minutes. Add curry paste and stir-fry 2 minutes more. Remove from heat and set aside.
Add half the vegetable oil to the pan. Add the eggplant and stir-fry for about 5 minutes, until golden and tender. Remove from the pan and set aside.
Add the remaining oil to the pan. Add the garlic and spring onion and stir-fry until golden. Add the ginger, chillies, tomato, lime leaves and shrimp paste and stir-fry for a few seconds, until tomatoes are soft. Add the eggplant back to the pan, along with the soy sauce, lime juice, brown sugar and water. Simmer for 2 minutes, then add the lamb back in just to heat through. Serve with rice, garnished with kaffir lime leaves.