Stir-fried lamb with water chestnuts
“It has been a long day and you want fast food. Lynne Mullins has the recipes.”
- peanut oil
- 1 finely chopped clove garlic
- 1 small chopped red chilli
- 1 thinly sliced peeled carrot
- 1 sliced brown onion
- 1 tbsp green curry paste
- 500g thinly sliced lamb backstrap
- 230g can coarsely chopped water chestnuts
- 4 green onions sliced on the diagonal
- 1 tbsp fish sauce
- 2 tbsp water
- 1/3 cup coriander leaves
- boiled jasmine rice.
Time is precious, especially midweek. Some people just don't want to spend hours in the kitchen after a busy day, so here are a few suggestions for putting dinner on the table in minutes. All ingredients are readily available.
Method
Heat 1 tbsp peanut oil in a wok.
Add 1 finely chopped clove garlic and 1 small chopped red chilli and stir-fry until fragrant. Add 1 thinly sliced peeled carrot and 1 sliced brown onion and stir-fry 2-3 minutes.
Remove from wok, add 1 tbsp peanut oil and stir-fry 1 tbsp green curry paste for 1 minute. Add 500g thinly sliced lamb backstrap and cook until browned and tender. (This may need to be done in batches.) Return vegetables to wok with 230g can coarsely chopped water chestnuts, 4 green onions sliced on the diagonal, 1 tbsp fish sauce, 2 tbsp water and stir-fry until hot.
To serve
Serve immediately topped with 1/3 cup coriander leaves and boiled jasmine rice.
