Though far less glorified than rib chops or legs, lamb shoulder is explosively 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 that’s requisite this times of year. 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, and it’s delicious alone or served over rice.
Ingredients
- 1 ½pounds 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
1184 calories; 121 grams fat; 60 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 130 milligrams cholesterol; 280 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
10 minutes
Dining and Cooking