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Lamb stir-fry with coconut rice (gluten-free)

Name: Lamb stir-fry with coconut rice (gluten-free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 tablespoons tamari*; 1/4 teaspoon bicarbonate of soda; 2 teaspoons arrowroot*; 2 tablespoons sunflower oil; 350g lamb backstrap, thinly sliced; 3cm piece ginger, cut into thin strips; 1 long red chilli, seeds removed, thinly sliced; 1 carrot, peeled, cut into matchsticks; 175g snow peas, ends trimmed, halved diagonally; Thinly sliced spring onions, to garnish; 200ml coconut cream; 225g basmati rice

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05m

25m

Lamb stir-fry with coconut rice (gluten-free)

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Ingredients (12)

2 tablespoons tamari*
1/4 teaspoon bicarbonate of soda
2 teaspoons arrowroot*
2 tablespoons sunflower oil
350g lamb backstrap, thinly sliced
3cm piece ginger, cut into thin strips
1 long red chilli, seeds removed, thinly sliced
1 carrot, peeled, cut into matchsticks
175g snow peas, ends trimmed, halved diagonally
Thinly sliced spring onions, to garnish

Coconut rice

200ml coconut cream
225g basmati rice

Method

1.

To make rice, mix cream with 180ml water. Place rice and liquid in a large pan with 1 teaspoon salt and bring to boil. Reduce heat to low, simmer for 10 minutes, then drain.
2.

Meanwhile, combine tamari, soda and arrowroot in a small bowl until smooth, then set aside. Heat half the oil in a wok over high heat and cook lamb in batches until browned. Remove and set aside.
3.

Heat remaining oil and add ginger, chilli and carrot. Stir-fry for 1 minute, then return lamb to wok with snow peas and tamari mixture, and toss for a further minute. Serve with coconut rice and garnish with spring onions.