Preparation time: 15 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients:

- 500g (1lb) eggplant, cut into batons
- 600g (1 1/4lb) lamb fillet, sliced diagonally
- oil, for cooking
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons ground turmeric
- 1 cup (250ml/8 fl oz.) thick coconut cream
- 1 small red chilli, seeded and chopped
- 1 tablespoon chopped mint
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped parsley lemon wedges, to serve

Directions:

1. Heat the wok it becomes hot, then add 2 teaspoons of the oil and swirl it around to coat the side. After stir-fry the onion until it becomes soft and somehow golden. Then remove from the wok and set it aside.

2 After that, add 1 tablespoon of oil to the wok and cook the eggplant in two batches over very high heat until it becomes cooked through. Then remove and drain on paper towels.

3. Then reheat the wok and add 2 tea¬spoons of the oil. After that, stir-fry the lamb in two batches over very high heat until it becomes browned and just cooked enough.

4. After that return all the lamb to the wok with the onion and eggplant and add the chilli, the garlic and the spices, and cook for about 1 minute or so. Pour in the coconut cream and bring to the boil.

5. Then stir in the fresh herbs and season with some salt and pepper. Serve it immediately with the lemon wedges.

Nutrition Value:

-    Protein 35g;
-    Fat 30g;
-    Carbohydrate 7g;
-    Dietary Fibre 5g;
-    Cholesterol 100mg;
-    Energy 1775kJ (425cal)