Lamb Stir-Fry

Prep Time
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"From our Saturday newspaper The Weekend West. Times are estimated. NOTE - full recipe title is Lamb Stir-Fry With Crunchy Noodle Salad."

Original recipe yields 4 servings


  • Serving Size: 1 (235.4 g)
  • Calories 665.4
  • Total Fat - 25.1 g
  • Saturated Fat - 7 g
  • Cholesterol - 9.4 mg
  • Sodium - 595.1 mg
  • Total Carbohydrate - 102.9 g
  • Dietary Fiber - 6 g
  • Sugars - 44 g
  • Protein - 11 g
  • Calcium - 97.3 mg
  • Iron - 4 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat a lightly oiled, large, non-stick wok over a high heat and add mince, garlic and curry powder and stir-fry, breaking up mince for about 6 minutes, or until browned and then transfer to a bowl using a slotted spoon and drain all, but 1 tablespoon of oil from wok.

Step 2

Return wok to a high heat and add capsicum and broccolini and stir-fry for 2 minutes and then stir in rice paste.

Step 3

Return lamb to wok and stir-fry for a further 2 minutes, or until heated through.

Step 4

Remove from heat and add sprouts to wok and toss to combine.

Step 5

Transfer to a serving plate and scatter with noodles and serve with lemon wedges.

Step 6

TIP! Add noodles just before serving so they remain crunchy. Rice paste is available in the Asian section of major supermarkets. It has a medium heat rating, so adjust to suit your taste.

Tips & Variations

No special items needed.


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