STIR-FRIED LAMB WITH EGGPLANT AND CHILES
Lamb shoulder, though far less popular than rib chops or legs, is delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising. It's also the best cut of the whole animal for stir-fries, retaining just the right amount of chew while browning gorgeously. This dish, seasoned with garlic, ginger and red-pepper flakes, can be prepared in less than 15 minutes. It's wonderful alone or served over rice.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 56 grams, Carbohydrate 11 grams, Fat 121 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 60 grams, Sodium 280 milligrams, Sugar 6 grams, TransFat 0 grams
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