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Lamb stir-fry with coconut rice (gluten-free)
Lamb stir-fry with coconut rice (gluten-free)
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Exciting Asian lamb stir fry with coconut rice, bursting with fresh flavors.
Ingredients:
  • 40.00 ml tamari*
  • 0.63 gm bicarbonate of soda
  • 5.00 gm arrowroot*
  • 36.80 gm sunflower oil
  • 350g lamb backstrap, thinly sliced
  • 3cm piece ginger, cut into thin strips
  • 1 long red chilli, seeds removed, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 175g snow peas, ends trimmed, halved diagonally
  • Thinly sliced spring onions, to garnish
  • 200ml coconut cream
  • 225g Basmati rice
Instructions:
  • Combine 180ml of water with cream in a large pan. Add rice, 1 teaspoon of salt, and bring to a boil. Reduce heat, simmer for 10 minutes, then drain excess liquid.
  • In a small bowl, whisk together tamari, soda, and arrowroot until smooth. Set aside. Heat half of the oil in a wok over high heat, then brown the lamb in batches. Remove and set aside.
  • Heat the rest of the oil in a pan and add ginger, chili, and carrot. Stir-fry for 1 minute, then add the lamb back to the pan along with snow peas and tamari sauce. Toss everything together for another minute. Serve alongside coconut rice and top with spring onions for garnish.

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