Cumin and Co­rian­der Lamb Stir-fry


Once you’ve prepped all the in­gre­di­ents, this dish is su­per-quick to throw to­gether. Gai lan or Chi­nese broc­coli can be found at Asian gro­cers and super­mar­kets, but use broc­col­ini if need be.

600 grams bone­less lamb leg steaks, fat re­moved and thinly sliced

1 ta­ble­spoon peanut oil 1 ta­ble­spoon cumin seeds 3 cloves gar­lic, thinly sliced

1 ta­ble­spoon grated fresh gin­ger

¼ cup co­rian­der stalks, finely chopped

2 bunches gai lan, chopped

2 green cap­sicums, stalk and mem­brane re­moved, chopped

2 spring onions, sliced 1 ta­ble­spoon soy sauce 1 ta­ble­spoon caster sugar


Chilli oil; sticky white rice

Heat the peanut oil in a wok or large non-stick sauté pan. Add the cumin seeds, gar­lic, gin­ger and co­rian­der stalks and fry for 2-3 min­utes or un­til aro­matic.

Add the lamb and fry un­til browned but not cooked through. Re­move from pan and add the gai lan, cap­sicum and spring onions; fry un­til soft. Re­turn the lamb to the pan along with the soy sauce and caster sugar. Fry for 2 min­utes or un­til well com­bined.

TO SERVE: Serve on white rice and driz­zle with chilli oil. SERVES 4

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