Take...
700g lamb eye of loin, thinly sliced
¼ cup (60ml)
olive oil2 tablespoonfuls (30ml) olive oil
2 cloves garlic, crushed
1 medium brown onion, sliced
1 medium green capsicum, chopped
2 medium zucchini, chopped
2 baby (120g) eggplants, chopped
1 cup (250ml) tomato juice
2 medium tomatoes, sliced
1 tablespoonful (15ml) fresh oregano, chopped
then...
1 Combine lamb, I tablespoonful of the oil, lemon juice and garlic in a large bowl; cover and refrigerate for at least 3 hours
2 Heat remaining oil in a wok; stir-fry lamb and onions in batches until lamb is browned
3 Stir-fry capsicum, zucchini and eggplant in the same wok until tender
4 Return lamb to the wok with tomato juice, tomato and oregano; stir-fry, tossing until juice boils