Cumin spiced lamb shoulder stir-fry

Cumin spiced lamb shoulder stir-fry

Cumin spiced lamb shoulder stir-fry

A different approach to cooking lamb – the shoulder is a tender cut and doesn’t always need to be baked. You will love the spices in and the simplicity of this recipe.

SERVES:  4 PREP TIME:  15 mins COOK TIME:  25-30 mins


  • 4 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium sized mild chilli, de-seeded and finely chopped
  • 280g baby spinach
  • ½ cup fresh parsley, finely chopped
  • ½ cup fresh coriander, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seed
  • 1 teaspoon rosemary
  • 1 lamb shoulder, deboned and finely sliced in stir-fry strips and tenderised. Ask your butcher to prepare this for you.


  1. Place all ingredients, except the lamb, in a frying pan or wok and stir-fry for 5-10 minutes.
  2. Add the lamb and place a lid on and simmer for a further 10 minutes. This will create the sauce and tenderise the meat.
  3. Remove the lid and cook on a medium heat for a further 10 minutes.
  4. Serve warm.
  5. Can be stored in an airtight container in the fridge for up to 3 days.

Inspiration and top tips

  • Minced lamb could be used instead or substitute the lamb with a firm white fish, chicken or beef. If using fish there is no need to simmer as long.
  • This recipe could be cooked in a slow-cooker which would infuse the flavours and tenderise the meat well.
  • Add your favourite greens towards the end of the cooking time – kale, pak choi, broccoli and peas work well.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

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