Lamb Quick

Spiced lamb stir-fry with spring greens

Name: Lamb stir-fry recipe
Yield: 4
Ingredients: 2 1/2 tsp each ground cumin & ground coriander; 40.00 ml sesame oil; 2 x 250g lamb backstraps, trimmed, thinly sliced diagonally; 60ml peanut oil; 2 eschalots, thinly sliced; 3 garlic cloves, thinly sliced; 15g ginger; 60ml oil; 1 small fennel, tops trimmed, shaved (we used a mandoline), plus extra to serve; 150g sugar snap peas, trimmed; 30g saltbush, leaves picked (from specialty fruit and vegetable grocers); 1/2 bunch chard, stalks finely chopped, leaves torn; 1 long red chilli, thinly sliced, plus extra to serve; 80ml beef stock; Roughly chopped cashews, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 20, 2019

Spring lamb and gut-loving greens are the main ingredients in this easy stir-fry.

2 1/2 tsp each ground cumin & ground coriander
2 tbs sesame oil
2 x 250g lamb backstraps, trimmed, thinly sliced diagonally
1/4 cup (60ml) peanut oil
2 eschalots, thinly sliced
3 garlic cloves, thinly sliced
3cm piece (15g) ginger, cut into matchsticks
1/4 cup (60ml) chilli in soy bean oil (from specialty grocers and Asian food shops)
1 small fennel, tops trimmed, shaved (we used a mandoline), plus extra to serve
150g sugar snap peas, trimmed
30g saltbush, leaves picked (from specialty fruit and vegetable grocers)
1/2 bunch chard, stalks finely chopped, leaves torn
1 long red chilli, thinly sliced, plus extra to serve
1/3 cup (80ml) good-quality beef stock
Roughly chopped cashews, to serve

Method

1.

To make the marinade, combine cumin, coriander and sesame oil in a bowl. Add lamb and toss to coat, then cover and set aside at room temperature for 1 hour or until ready to use.
2.

Heat half of the peanut oil in a large wok over high heat. Add half of the sliced eschalot, garlic and ginger and stir-fry for 1-2 minutes until fragrant. Add half the chilli in soybean oil and stir with a wooden spoon to loosen. Add half of the marinated lamb and stir-fry for 2 minutes or until just cooked. Add half of the sliced fennel, peas, saltbush, chard and chilli then pour over half of the stock and stir-fry for a further 3 minutes or until the leaves have just wilted but the vegetables are still crispy. Set aside and reserve.
3.

Return the wok to high heat with remaining 30ml peanut oil. Repeat stir-fry process with remaining ingredients, starting with the eschalot, garlic and ginger before adding reamining chilli in soybean paste, lamb and vegetables
4.

To serve, return reserved stir-fry to the wok and toss until heated through. Divide among plates and scatter with cashews, extra shaved fennel and extra chilli. Serve immediately.