Stir-Fried Lamb With Eggplant and Chiles

• 1 1/2 pounds boneless lamb
• 1 large eggplant
• 1 tablespoon neutral oil, like canola oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1/4 teaspoon red chile flakes
• 1 tablespoon soy sauce
• 1 tablespoon water
• cilantro, to garnish

1. Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
2. Stir-fry lamb in neutral oil until browned and set aside.
3. Add the eggplant, salt and more oil if needed to the pan.
4. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
5. Add minced garlic, ginger and red chile flakes, and cook for another minute.
6. Return lamb to the pan, add soy sauce and water, and cook until heated through.
7. Garnish with cilantro.

boneless lamb, eggplant, neutral oil, garlic, ginger, red chile flakes, soy sauce, water, cilantro

Taken from cooking.nytimes.com/recipes/1015751 (may not work)