LAMB STIR-FRY WITH PEPPERS AND RICE

Dinner is ready in 30 minutes with this super tasty stir-fry.

SERVES: 4

Time: 30 minutes

400g lean stir-fry lamb strips or lamb leg steaks, cut into strips Salt and freshly ground black pepper 200g basmati or brown rice 1 tablesp. rapeseed or olive oil 2½cm piece of ginger, peeled and chopped 1 chilli, deseeded and chopped

2 garlic cloves, peeled and chopped

1 onion, peeled and finely sliced

1 red pepper, deseeded and thinly sliced

H To make the marinade: In a medium sized bowl combine the oil, coriander, five spice powder, soy sauce, a little salt and lots of black pepper. Mix well, add in the lamb and stir. Leave to sit while you cook the rice and vegetables.

HCook the rice according to the packet instructions.

To cook the vegetables: Heat a little oil in a large, non-stick 1 yellow pepper, deseeded and thinly sliced 1 tablesp. sesame oil

Zest and juice of 1 lime

Handful of coriander leaves, roughly chopped Marinade:

1 tablesp. rapeseed or olive oil

2 teasp. ground coriander

1 teasp. five spice powder

2 tablesp soy sauce frying pan or wok, add the Add half the lamb and stir-fry ginger, chilli and garlic. Stir then for 3-4 minutes. Remove from add in the onion and peppers. the pan and keep warm while Stir-fry for 4-5 minutes until the you cook the rest of the lamb. onion and peppers have H Combine all the lamb and softened. You may need to do the vegetables in the pan or this in two batches depending wok and toss to combine. Stir on the size of your pan. Remove through the sesame oil, lime to a plate and keep warm while zest and juice. Mix well, taste you cook the lamb. and season if necessary.

H To cook the lamb: Add a little To serve: Sprinkle with coriander more oil to the hot pan or wok. and serve with the rice.