Moroccan stir-fry

Moroccan stir-fry


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Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.

Janet Mitchell

Serves: 4 

  • 500g lean lamb strips
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, crushed
  • 2 tablespoons no-added-salt tomato paste
  • 1/3 cup red wine
  • 1/3 cup sultanas
  • 2 teaspoons chopped chillies
  • 1 tablespoon chopped fresh mint
  • 1/4 cup slivered almonds, toasted
  • 1 teaspoon ground paprika

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Combine the lamb strips, oil and garlic in a medium bowl. Heat a wok or a heavy nonstick frying pan over high heat. Add the lamb strips in small batches and stir-fry for 1 to 2 minutes. Remove each batch when cooked and allow the pan to reheat before frying the next batch.
  2. Return all the meat to the pan. Add the tomato paste, wine, sultanas, chillies, mint, almonds and paprika. Cook, stirring constantly, for 2 to 3 minutes.

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