Chinese style curried lamb and stir-fried vegetables 

Chinese style curried lamb and stir-fried vegetables
949 kcal


Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories949 kcal(47%)
Protein61 g(122%)
Fat63 g(79%)
Carbohydrates39 g(15%)
Added Sugar1 g(1%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

For the lamb
28 ounceslamb from the shoulder or leg
4 tablespoonsNut oil
1onions finely chopped
2 clovesgarlic finely chopped
fresh Ginger root peeled and grated
1red chile peppers finely chopped
1 cupCashews roughly chopped
6 tablespoonssweet Chili sauce
Limes (juiced)
fresh Cilantro to garnish
cooked Rice to serve
For the vegetables
4 tablespoonsNut oil
2 clovesgarlic finely chopped
1 tablespoonTurmeric powder
2carrots sliced
1 cupcauliflower floret
1 cupBroccoli florets
1 ½ cupsGreen bean trimmed
2 cupsBean sprout
⅓ cupscanned Pineapple chopped
1 teaspoonsugar
2 tablespoonswhite wine vinegar


1 Cut the lamb into bite size chunks and set aside.
2 Heat the oil in a wok or large frying pan until smoking then add the onion, garlic and ginger and fry, stirring all the time, until softened but not brown.
3 Add the meat to the pan with the chilli (if using) and cook, stirring all the time, for 3 - 4 minutes.
4 Add the nuts and sweet chilli sauce, turn the heat down and cook until the meat is cooked through.
5 Add the lime juice, season with salt and pepper and serve garnished with the coriander on a bed of rice.
6 For the vegetables, heat the oil in a wok until smoking then add the garlic and turmeric.
7 Cook for 1 minute then add the carrots, cauliflower, broccoli and green beans. Stir fry for 2 minutes then add the beansprouts, pineapple, sugar and vinegar.
8 Cook for 1 more minute, season with salt and serve immediately.


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