Chinese Style Curried Lamb and Stir-fried Vegetables
|Saturated Fat Acids||15.55 g|
|Sugar added||1.05 g|
1 serving contains
|Saturated fatty acids/g||15.55|
Recipe author: EAT SMARTER
for 4 servings
- For the lamb
- 28 ounces
lamb (from the shoulder or leg)
- 4 tablespoons
onion (finely chopped)
- 2 cloves
garlic (finely chopped)
- fresh Ginger root (peeled and grated)
red chile pepper (finely chopped)
- 1 cup
Cashews (roughly chopped)
- 6 tablespoons
sweet Chili sauce
- Limes (juiced)
- fresh Cilantro (to garnish)
- cooked Rice (to serve)
Cut the lamb into bite size chunks and set aside.
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.
Add the meat to the pan with the chilli (if using) and cook, stirring all the time, for 3 - 4 minutes.
Add the nuts and sweet chilli sauce, turn the heat down and cook until the meat is cooked through.
Add the lime juice, season with salt and pepper and serve garnished with the coriander on a bed of rice.
For the vegetables, heat the oil in a wok until smoking then add the garlic and turmeric.
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.
Cook for 1 more minute, season with salt and serve immediately.