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Lamb and Eggplant


Lamb and Eggplant
4 Tablespoons vegetable oil
1 teaspoon lemon juice
1 Tablespoon crushed garlic
2 pounds boneless leg of lamb, cut into one-inch cubes
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper
1 medium onion, finely sliced
1 eggplant, peeled, quartered, and sliced
1 Tablespoon soy sauce
1 cup lamb or vegetable stock
1 Tablespoon cornstarch (optional)
1. Mix one tablespoon of the oil with the lemon juice.
2. Rub the garlic into the lamb and place it in the oil mixture. Season it with salt and pepper, add the sliced onion and mix thoroughly. Then cover and allow to marinate in the refrigerator overnight.
3. In a wok or heavy saucepan, heat the remaining three tablespoons of vegetable oil. Dry the lamb with paper towels, reserving the marinade. Then stir the lamb into the oil and brown it. Add the eggplant, and stir and cook for two minutes before adding the onion, garlic, and marinating liquid. Then add the soy sauce and the stock and reduce the heat then cover and simmer for fifteen minutes. If the cooking liquid is not thick enough, add the cornstarch dissolved in an equal amount of water and stir and cook this until the liquid thickens.
Note: Rice or steamed buns are the recommended accompaniment.

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