Spiced Lamb and Eggplant Stir-Fry with Pomegranate Molasses

Name: Spiced Lamb and Eggplant Stir-Fry with Pomegranate Molasses
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) globe eggplants (about 2 medium), cut into 1-inch (2.5 cm) cubes; 2 tsp (8 g) kosher salt; 1 lb (450 g) boneless lamb leg or shoulder, trimmed of thick fat and sliced against the grain into thin strips about ¼ inch (6 mm) thick and 2 inches (5 cm) long; 2 tsp (4 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; 2 tsp (6 g) cornstarch; ¾ tsp (3 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 3 tbsp (60 ml) pomegranate molasses; ⅓ cup (80 ml) water; 2 tsp (14 g) honey; 1 tbsp (15 ml) low-sodium soy sauce; 5 tbsp (75 ml) neutral oil with a high smoke point, such as avocado or grapeseed, divided: 3 tbsp (45 ml) for eggplant, 1½ tbsp (22 ml) for lamb, 1½ tsp (7 ml) for aromatics; 1 medium (150 g) medium red onion, halved and cut into ½-inch (1.25 cm) wedges; 4 cloves (12 g) garlic cloves, thinly sliced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; ¼ cup (35 g) pine nuts; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems roughly chopped; 2 tbsp (6 g) fresh mint leaves, torn or roughly chopped; ½ lemon (60 g) lemon, cut into wedges for serving

From the MyKitchenBank Kitchen

Tender strips of lamb and golden, silky eggplant are tossed in a hot wok with cumin, coriander and warm spices, then glazed with tangy pomegranate molasses and finished with toasted pine nuts, parsley and mint. Serve over rice or with flatbread.

Prep: 25 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 servings (about 6 cups / 1.4 kg total)

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Ingredients

4 servings

For the eggplant
1½ lb (680 g) globe eggplants (about 2 medium), cut into 1-inch (2.5 cm) cubes
2 tsp (8 g) kosher salt
For the lamb
1 lb (450 g) boneless lamb leg or shoulder, trimmed of thick fat and sliced against the grain into thin strips about ¼ inch (6 mm) thick and 2 inches (5 cm) long
2 tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
2 tsp (6 g) cornstarch
¾ tsp (3 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the sauce
3 tbsp (60 ml) pomegranate molasses
⅓ cup (80 ml) water
2 tsp (14 g) honey
1 tbsp (15 ml) low-sodium soy sauce
For stir-frying
5 tbsp (75 ml) neutral oil with a high smoke point, such as avocado or grapeseed, divided: 3 tbsp (45 ml) for eggplant, 1½ tbsp (22 ml) for lamb, 1½ tsp (7 ml) for aromatics
1 medium (150 g) medium red onion, halved and cut into ½-inch (1.25 cm) wedges
4 cloves (12 g) garlic cloves, thinly sliced
1 tbsp (6 g) fresh ginger, peeled and finely grated
To finish
¼ cup (35 g) pine nuts
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems roughly chopped
2 tbsp (6 g) fresh mint leaves, torn or roughly chopped
½ lemon (60 g) lemon, cut into wedges for serving

Equipment (7)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large heavy skillet
Large colander
Small dry skillet for toasting pine nuts
Large bowl for marinating lamb
Small bowl for sauce
Instant-read thermometer
Paper towels or clean kitchen towel

Steps

Before you start

Salting the eggplant needs 30 minutes, and marinating the lamb can happen at the same time, so start both together.
Stir-frying moves fast: have everything chopped, measured and within reach of the stove before you turn on the heat.
Slice the lamb thinly against the grain. Freezing it for 15 minutes first makes this much easier.
Cook in batches. Crowding the wok steams the meat and eggplant instead of browning them.

1
Salt the eggplant
- Place the eggplant cubes in a large colander set over a bowl or in the sink.
- Toss with 2 tsp (8 g) kosher salt and let drain for 30 minutes.
- The salt draws out moisture and bitterness and helps the eggplant brown instead of soaking up oil.
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Ready when: Beads of liquid have formed on the surface and the cubes look slightly wilted.
Tip: Wet eggplant spatters and steams in the wok, so make sure to dry it well in the drying step.
2
Marinate the lamb
- While the eggplant drains, combine the lamb strips in a large bowl with the cumin, coriander, cinnamon, allspice, cornstarch, ¾ tsp kosher salt and black pepper.
- Toss with your hands until every strip is evenly coated.
- Leave at room temperature while the eggplant drains.
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Ready when: No dry patches of spice remain and the strips look evenly dusted.
Tip: The cornstarch gives the lamb a light crust and helps the sauce cling later.
3
Mix the sauce
- In a small bowl, whisk together the pomegranate molasses, water, honey and soy sauce until smooth.
- Taste: it should be tart, slightly sweet and savory.
- Set it beside the stove.
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Ready when: Molasses is fully dissolved with no streaks.
Tip: Pomegranate molasses brands vary in sweetness; add an extra ½ tsp honey if yours is very sharp.
4
Toast the pine nuts
- Heat a small dry skillet over medium heat.
- Add the pine nuts and toast, shaking the pan often, for 2 to 3 minutes.
- Tip them onto a plate immediately so they stop cooking.
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Ready when: Nuts are light golden brown and smell nutty.
Tip: Pine nuts burn within seconds of going from golden to dark; don't walk away.
5
Dry the eggplant
- Press the salted eggplant gently in the colander, then spread the cubes on a clean kitchen towel or paper towels.
- Blot firmly on top until the surface is dry.
- Do not rinse unless it tastes very salty; if it does, rinse quickly and dry thoroughly.
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Ready when: Cubes feel dry to the touch, not slick or wet.
6
Sear the eggplant
- Heat a wok over high heat until it just begins to smoke, about 2 minutes.
- Add 1½ tbsp (22 ml) of the eggplant oil and swirl.
- Add half the eggplant in a single layer and cook, stirring every 30 to 40 seconds, for 5 to 6 minutes.
- Transfer to a plate.
- Repeat with the remaining 1½ tbsp (22 ml) oil and eggplant.
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Ready when: Edges are deep golden brown and the flesh is creamy and tender when pressed with a spatula.
Tip: If the wok looks dry and the eggplant sticks, add a teaspoon of oil rather than water.
7
Sear the lamb
- Return the wok to high heat for 30 seconds.
- Add 1½ tbsp (22 ml) oil, then spread half the lamb in a single layer.
- Let it sit undisturbed for 45 seconds to brown, then stir-fry for 1 to 1½ minutes more.
- Transfer to a clean plate and repeat with the remaining lamb, wiping out any burnt bits if needed.
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Ready when: Lamb is browned outside and just barely pink inside; it will finish cooking in the sauce.
Tip: Don't overcook here. Thin strips go from tender to chewy quickly.
8
Cook the aromatics
- Reduce the heat to medium-high.
- Add the remaining 1½ tsp (7 ml) oil and the onion wedges.
- Stir-fry for 2 to 3 minutes until edges soften and begin to char.
- Add the garlic and ginger and stir constantly for 30 seconds.
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Ready when: Onion is crisp-tender with browned edges; garlic and ginger smell fragrant but are not dark.
Tip: Burnt garlic turns bitter, so lower the heat if it colors too quickly.
9
Glaze and combine
- Return the eggplant and lamb, with any juices, to the wok.
- Give the sauce a quick whisk and pour it in.
- Toss over medium-high heat for 1 to 2 minutes, until the sauce bubbles, thickens and coats everything in a glossy glaze.
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Ready when: Sauce is syrupy and clings to the meat; the thickest lamb strip reads 145°F (63°C) on an instant-read thermometer.
Tip: Pomegranate molasses scorches easily; keep everything moving.
10
Finish and serve
- Remove the wok from the heat.
- Fold in half the toasted pine nuts, parsley and mint.
- Transfer to a platter, scatter with the remaining pine nuts, and serve right away with lemon wedges, steamed rice or warm flatbread.
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Ready when: Herbs are bright green and just wilted from the heat.
Tip: A squeeze of lemon right before eating brightens the rich lamb.

Good to know

Tips

Freeze the lamb for 15 minutes before slicing for clean, thin, even strips.
Work in two batches for both the eggplant and the lamb; a crowded wok steams food and prevents browning.
Eggplant absorbs oil quickly, but resist adding more. Salting and drying it well is what keeps the dish from turning greasy.
If you only have a regular skillet, use a 12-inch (30 cm) heavy pan and cook in three batches.

Make ahead

Salt and dry the eggplant and marinate the lamb up to 8 hours ahead; refrigerate the lamb covered and bring to room temperature 20 minutes before cooking. The sauce can be mixed 2 days ahead and refrigerated. Toast the pine nuts up to 2 days ahead and store airtight.

Storage & reheating

Room temperature: up to 1 hour. Fridge: airtight container up to 3 days. Freezer: up to 2 months, though the eggplant will be softer. Reheat in a skillet over medium heat for 3 to 5 minutes with a splash of water, until steaming hot (165°F / 74°C). Add fresh herbs and pine nuts after reheating.

Substitutions

boneless lamb leg or shoulder → Beef sirloin or flank steak. Slice thinly against the grain; cooking time is the same.
pine nuts → Slivered almonds or chopped pistachios. Toast them the same way; pistachios need only about 2 minutes.
pomegranate molasses → 2 tbsp (30 ml) balsamic vinegar plus 1 tbsp (20 g) honey, simmered briefly. Gives a similar sweet-tart effect but is less fruity; add to the sauce mix.
globe eggplants (about 2 medium) → Japanese or Chinese eggplant (same weight). Thinner skin and fewer seeds; cut into 1-inch pieces and salt for only 15 minutes.