Cumin spiced lamb shoulder stir-fry
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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
Ingredients
- 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.
Method
- Place all ingredients, except the lamb, in a frying pan or wok and stir-fry for 5-10 minutes.
- Add the lamb and place a lid on and simmer for a further 10 minutes. This will create the sauce and tenderise the meat.
- Remove the lid and cook on a medium heat for a further 10 minutes.
- Serve warm.
- 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
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