SPICY LAMB STIR-FRY
Quick and satisfying dish to break a Ramadan fast
Lamb is a favorite seasonal dish in the early days of spring, often showing up on the table as a roast or chops with mint sauce at Easter.
Thinly sliced, it also makes for a great addition to a fast and easy weeknight stir-fry, especially when the meat strips travel a quick road to tenderness with a quick dip in a tangy, chili- based sauce before being browned in sizzling sesame oil. Tossed with Hong Kong- style egg noodles and refrigerator drawer veggies, it’s a dish that’s as vibrant as it is tasty.
Because it’s so quick to throw together, this dish is perfect for Muslims who are observing the month of Ramadan, and must abstain from eating and drinking from dawn to dusk. The one-pot recipe only takes about 20 minutes start to finish, and it’s both nourishing after a day of fasting and incredibly satisfying.
The original recipe from the fusion-forward “The Ramadan Cookbook” by Anisa Karolia, one of the United Kingdom’s most popular Muslim food bloggers, featured Sriracha sauce and fresh red chili. Using what I already had on hand in fridge, I substituted jalapeño pepper and gochujang, a sweet and spicy, fermented chili paste used in Korean cooking. There’s a slight spicy kick that builds up over a few bites, but I promise, it’s not overwhelming!
If you can’t find Cantonese egg noodles (you’ll find the thin yellow egg noodles in the Asian aisle, or in Asian markets), substitute rice noodles or soba. I used fresh veggies, but in a pinch a bag of frozen mixed vegetable will be just fine.