Stir-fry Lamb with Snow Peas

Stir-fry Lamb with Snow Peas


1 person made this

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

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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