Lamb and Eggplant Stir-Fry

Lamb and Eggplant Stir-Fry is a delicious fusion of tender lamb slices and savory eggplant, infused with aromatic spices and a hint of soy sauce. This quick and flavorful dish is perfect for a satisfying Halal lunch that transports your taste buds to the vibrant streets of China.

Ingredients

• Lamb shoulder - 200 grams, thinly sliced
• Eggplant - 1 medium, cut into bite-sized cubes
• Bell pepper - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the lamb slices and stir-fry until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil and stir-fry the minced garlic and ginger for 30 seconds until fragrant.
4. Add the eggplant cubes and bell pepper slices to the skillet, stirring well. Cook for about 5-7 minutes until the eggplant is tender.
5. Return the cooked lamb to the skillet and add soy sauce, oyster sauce, and sesame oil. Stir well to combine and cook for an additional 2-3 minutes.
6. Season with salt and black pepper to taste, then sprinkle with chopped green onions before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in protein, which is essential for muscle growth and repair.
• Eggplant is low in calories and high in fiber, promoting digestive health.

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