Lamb Stir-Fry
Created by ImPat on November 9, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #33684
Ingredients
- 500 grams lamb mince
- 3 cloves garlic, minced
- 1 tablespoon curry powder, mild
- 1 red capsicum, large and cut into thin strips
- 400 grams broccolini (2 bunches at 200g each), trimmed, cut crossways into 3cm lengths
- 1/3 cup Malaysian Nasi Goreng Rice Paste (Ayam brand specified)
- 250 grams bean sprouts (1 bag)
- 100 grams Fried Noodles (Chang's brand specified)
- Lemon wedges, to serve
How to Make
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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.
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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.
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Step 3: Return lamb to wok and stir-fry for a further 2 minutes, or until heated through.
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Step 4: Remove from heat and add sprouts to wok and toss to combine.
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Step 5: Transfer to a serving plate and scatter with noodles and serve with lemon wedges.
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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.