Stir-Fried Lamb With Eggplant and Chiles

By Mark Bittman

Updated Aug. 12, 2024

Stir-Fried Lamb With Eggplant and Chiles
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
Total Time
10 minutes
Rating
4(276)
Comments
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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.

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Ingredients

Yield:4 servings
  • 1½pounds boneless lamb
  • 1large eggplant
  • 1tablespoon neutral oil, like canola oil
  • 1tablespoon minced garlic
  • 1tablespoon grated ginger
  • ¼teaspoon red chile flakes
  • 1tablespoon soy sauce
  • 1tablespoon water
  • cilantro, to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1184 calories; 121 grams fat; 61 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 13 grams protein; 282 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the lamb into short strips, and the eggplant into ½-inch cubes.

  2. Step 2

    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.

  3. Step 3

    Add minced garlic, ginger and red chile flakes, and cook for another minute.

  4. Step 4

    Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.

Ratings

4 out of 5
276 user ratings
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Comments

Michael

Add about double the garlic and ginger, 3x the red pepper flakes, maybe even some white pepper at the end.

Regina

Great recipe! Really easy and quick, with wonderful flavors. I served it over brown rice with steamed broccoli with fresh lemon squeezed on the broccoli. Delicious!

Maria

Works great with ground lamb. I doubled all the spices -- would recommend not doubling the red pepper flakes as it was a little overpowering.

MDB

I agree with the others that it was bland. I did add extra chilli and soy sauce plus a tsp ground cumin. I happened to have the chops in the freezer and this looked perfect. To repeat, more ginger, garlic, chillies and soy sauce cumin doesn’t hurt either. Served with basmati rice. Love Marks recipes normally especially His how to cook everything. Miss his show

Lynne

I thought this was a very boring recipe and not a good use of lamb - I would not make it again.

jenn

Super fast and yummy! We added 2 chopped Persian cucumbers at the end for some crunch and pretty green—inspired by Martha Rose Shulman’s Spicy Stir-fried Japanese Eggplant and Cucumber. https://approvedpromo.info/recipes/1013826-spicy-stir-fried-japanese-eggplant-and-cucumber?smid=ck-recipe-iOS-share

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