Vietnamese · Dinner
Curry Spiced Lamb Stir Fry
Thin-sliced lamb leg seared in a hot wok with curry powder, garlic, ginger, and onion, brightened with fish sauce, sugar, and lime. Bell pepper and snap peas add crunch. Finished with cilantro and served over jasmine rice, this Vietnamese stir-fry is ready in minutes.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
48.3gProtein
25.8gFat
45.2gCarbs
11.4gSugar
5.1gFiber
980mgSodium
168mgChol
9.9gSat Fat
980mgPotassium
85mgCalcium
5.8mgIron
2.6mcgVitamin B12
58mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the lamb against the grain into thin pieces. Mince the garlic, grate the ginger, slice the onion and bell pepper, and chop the cilantro.
2
Heat a wok over high heat with the oil until shimmering. Sear the lamb in a single layer for 2 minutes per side until browned but still pink inside.
3
Push the lamb aside, add onion and bell pepper, and stir-fry for 2 minutes over high heat until onion turns translucent.
4
Add snap peas, fish sauce, and sugar; toss constantly for 1 minute until peas brighten. Remove from heat, squeeze in lime juice, scatter cilantro, and toss once.
5
Plate
Spoon jasmine rice onto a plate and top with the lamb stir-fry. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb leg
- 4 tsp4 tsp curry powder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tsp4 tsp fish sauce
- 11 onion
- 11 bell pepper
- 2/3 cup90g snap peas
- 11 lime, juiced
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp vegetable-oil
- a small handful cilantro
- 1 cup180g jasmine-rice-cooked
