Lamb And Eggplant Curry

Packed once veggies, this curry makes a easily reached yet pleasing mid-week meal.

The ingredient of Lamb And Eggplant Curry

• 1 large eggplant cut in half lengthways sliced
• 2 tbsp sunflower oil
• 1 large onion thinly sliced
• 300g lamb fillet sinew trimmed diced
• 3 tsp thai green curry cement
• 2 kaffir lime leaves
• 400ml coconut milk
• 100g baby french beans
• 2 tbsp blithe soy sauce
• 2 tbsp fish sauce
• 50g baby spinach leaves
• steamed jasmine rice to facilitate
• lime wedges to advance

The Instruction of lamb and eggplant curry

• sprinkle eggplant in the manner of salt and set aside for 30 minutes to degorge
• rinse and squeeze dry in a tea towel heat oil in a wok later than hot grow eggplant and fry beyond high heat for 1 2 minutes until golden drain on paper towel accumulate onion to wok and fry for 1 2 minutes ensue lamb and cook for 1 minute later add curry bonding agent and lime leaves cook beyond high heat for a few seconds return eggplant to wok subsequently coconut milk and beans bring to the boil grow soy sauce fish sauce and spinach stirring to wilt spinach
• promote later the rice and limes

Nutritions of Lamb And Eggplant Curry

calories: 395 545 calories
calories: 30 grams fat
calories: 17 grams saturated fat
calories: 7 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 22 grams protein
calories: 48 milligrams cholesterol
calories: 1832 79 milligrams sodium
calories: https schema org
calories: nutritioninformation