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Lamb In Mint

Meat.Bible's picture
Ingredients
  Eggplant 1 Medium (Aubergine)
  Salt 1 Tablespoon
  Oil 2 Tablespoon
  Lean lamb 1 Pound, thinly sliced (500 Grams)
  Garlic 2 Clove (10 gm), chopped
  Red chili 1 , seeded and chopped
  Packed brown sugar 2 Tablespoon
  Water 2 1⁄2 Fluid Ounce (1/3 Cup Or 80 Milliliter)
  Fresh mint leaves 20
Directions

MAKING
1. In a colander place eggplant (aubergine) cut into bite-sized chunks, sprinkle with salt, mix well and leave to drain for 20 minutes.
2. Rinse under cold water and drain well.
3. In a wok or large frying pan heat oil and fry lamb and garlic until well browned (you may need to do this in batches).
4. Then add eggplant (aubergine) and chilli and stirfry over a moderate heat for 5 minutes.
5. Fry stirring in fish sauce, brown sugar, water and mint leaves for a further 1 minute until eggplant (aubergine) is softened.
6. Add a little extra water If sauce becomes too thick.

SERVING
7. To serve place the lamb on a serving platter and pour around gravy along with vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Interest: 
Holiday
Ingredient: 
Mint
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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