Stir-fry Lamb with Snow Peas

    25 minutes

    Th mix of spices gives this easy stir fry a range of Asian flavours. Serve this with rice and fresh coriander leaves.

    Herbie's Spices

    New South Wales, Australia
    2 people made this

    Serves: 2 

    • 2 teaspoons Herbie's Spices Chinese Five Spice
    • 1 teaspoon Herbie's Spices Masaman Curry Powder
    • 2 lamb fillets or 1 lamb backstrap (approx 400g)
    • 1 tablespoon sesame oil
    • 3 shallots, white part sliced diagonally
    • 1 clove garlic, finely chopped
    • 1/4 cup peas, fresh or frozen
    • 12 snow peas, cut diagonally
    • juice of 1/2 lime
    • 1 tablespoon sherry
    • steamed rice to serve
    • 1 tablespoon coriander leaves to serve

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Mix the two spice mixes together; slice the lamb thinly and toss in the spices to coat.
    2. Heat sesame oil in wok, add shallot and stir-fry 2 minutes.
    3. Add the garlic and lamb and continue to stir-fry until meat changes colour.
    4. Add peas, snow peas, lime juice and sherry, stir-fry another minute or two - meat should be cooked but the snow peas should still be crisp.

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