Quick & Easy Lamb Stir-Fry

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Lamb Stir FryMix up your midweek meals with this tasty and easily prepared lamb stir-fry. It’s jam-packed flavours make it perfect for the whole family to enjoy and its speedy preparation time is ideal when cooking dinner with the kids.

Fill the Stir-fry with loads of vegetables so you can rest assured that your children are receiving the nutrients they need.

Serves: 4 if served with rice, noodles or pasta

Preparation time: 20minutes

Cooking time: 5minutes

What you’ll need:

  • 2 – 3 New Zealand Lamb boneless leg steaks, or 2 – 3 boneless lamb neck fillets, cut into ½ inch thick slices
  • 2 cloves garlic, grated
  • 2 teaspoons grated ginger
  • 2 pinches dried chilli flakes (or ½ red chilli, chopped)
  • 2 tablespoons vegetable oil
  • 2 teaspoons soy sauce
  • 2 carrots, peeled and thinly sliced
  • 1 red pepper, halved lengthways, core and seeds removed, cut into strips
  • 4 tender-stem broccoli, cut into ½ inch lengths
  • 3 spring onions, sliced
  • 100g green peas, defrosted if frozen
  • 50g toasted cashew nuts, roughly chopped

What to do:

1. Mix the lamb with the garlic, ginger and chilli and 1 tablespoon of the oil and leave covered for 10 – 20 minutes at room temperature.

2. Mix the soy sauce with ¼ tea-cup of water.

3.Prepare the vegetables.

4.Place the wok over high heat and add all of the lamb at once, spreading it out.

5.Once browned, turn over and cook the other side for just 15 seconds.

6.Remove the lamb and place in a heatproof bowl.

7.Put the wok back on high heat. (If there are pieces stuck to it carefully wipe out with a paper towel but be careful as it’ll be hot.)

8.Add the oil to the hot wok and place in, in this order, the carrots, pepper and broccoli.

9.After 20 seconds, begin stirring the vegetables (keeping the wok on the heat) and cook until they soften and colour a little.

10.Return the lamb to the wok with any juices.

11.Add the soy sauce water, spring onions, peas and cashews.

12.Cook until the liquid has almost evaporated, tossing as it cooks.

13.Taste for seasoning and serve.

 

Recipe from Peter Gordon at www.loveourlamb.co.uk

Click here to see StyleNest’s Roundup of the Best Midweek Meals

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