Lamb Stir-Fry
Recipe: #33684
November 09, 2019
Categories: Dinner, Lunch, Main Dish, Lamb/Mutton, Vegetables, Peppers, Asian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry more
"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
Ingredients
Nutritional
- 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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