Mandarin & lamb stir-fry

Mandarin & lamb stir-fry


3 people made this

These popular snack fruits are outstanding sources of vitamin C; they also supply folate and fibre as well as flavonoids, which are cancer-fighting compounds.

Janet Mitchell

Serves: 4 

  • 1½tablespoons reduced-salt soy sauce
  • 1 teaspoon ground coriander
  • 2 teaspoons grated mandarin zest
  • 1/2 teaspoon sugar
  • Cayenne pepper
  • 500g well-trimmed boneless leg of lamb, cut into 1cm strips
  • 2 teaspoons vegetable oil
  • 1 red capsicum, cut into 1cm squares
  • 3 cloves garlic, crushed
  • 4 spring onions, thinly sliced
  • 1/2 cup chicken stock
  • 2 teaspoons cornflour
  • 4 mandarins, peeled, separated into segments, halved and seeded
  • 12 fresh coriander leaves
  • 4 spring onion spirals

Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Combine the soy sauce, ground coriander, mandarin zest, sugar and a pinch of cayenne pepper in a medium bowl. Add the lamb, tossing well to coat.
  2. Heat 1 teaspoon of the oil in a large nonstick frying pan over moderately high heat. Add the lamb and stir-fry for 2 minutes or until lightly browned. Transfer the lamb to a plate with a slotted spoon. Reduce the heat to moderate, add the remaining oil, the capsicum, garlic and spring onions, and stir-fry for 4 minutes or until the capsicum is crisp-tender.
  3. Whisk the stock into the cornflour in a small bowl. Add to the pan and bring to the boil. Return the lamb to the pan, add the mandarins and cook for 1 minute or until the sauce is slightly thickened. Garnish with the coriander leaves and spring onion spirals.

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