Mutton and Lamb, Thai

Lamb with Mint


Lamb – 500 gms, thinly sliced
Brinjal – 1, medium, cubed
Garlic Cloves – 2, chopped
Salt – 2 tbsp
Oil – 2 tbsp
Red Chilli – 1, deseeded, chopped
Fish Sauce – 2 tbsp
Brown Sugar – 1 tbsp
Water – 5 1/2 tbsp
Mint Leaves – 20, fresh

1. Place the brinjals in a colander and sprinkle with salt.
2. Mix well and leave it to drain for 20 minutes.
3. Rinse under cold water and drain well.
4. Heat the oil in a large frying pan.
5. Add the lamb and garlic and fry till well browned.
6. Add the aubergine and red chilli.
7. Stir fry over moderate heat for 5 minutes.
8. Mix in the fish sauce, brown sugar, water and mint leaves and fry for 1 minute or till the brinjal is soft.
9. If the sauce becomes too thick add some more water.
10. Serve hot accompanied with steamed rice.

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