- 1 tablespoon peanut oil
- 400g lamb loin, thinly sliced
- 1 small onion, cut into wedges
- 3 (total 350g) thin eggplants, sliced into 1cm rounds
- 300g cauliflower cut into flowerets
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground chilli
- 1/4 cup (60ml) Massel chicken style liquid stock
- 1 tablespoon soy sauce
- 2 tomatoes, seeds removed and chopped
- 2 tablespoons mint leaves, torn
- 1/2 teaspoon caster sugar
- 2 teaspoons white wine vinegar
- Step 1Heat half the oil in a wok or large frying pan over medium high heat. Cook the lamb in batches, stir-frying, for 3-4 minutes until golden brown. Remove and set aside.
- Step 2Heat remaining oil. Add onion, eggplant, cauliflower and spices. Stir-fry for 1-2 minutes, then add stock and soy sauce. Cook for 3 minutes or until vegetables are tender.
- Step 3Meanwhile, combine the tomato, mint, sugar and vinegar. Set aside. Return the lamb to the wok and toss well. Top with a spoonful of the tomato mixture and serve with steamed basmati rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Long, slender eggplants, sometimes called Lebanese or Continental, are more tender and less bitter than the large bell-shaped variety.
- Author: Kate Murdoch
- Image credit: Luke Burgess
- Publication: Taste.com.au