Lamb stir-fry

Sat, Jan 4, 2014, 01:00

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • 500g lean lamb (I used canon), sliced
  • salt and pepper
  • 1 tsp cornstarch
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • knob ginger, peeled and sliced
  • 3 cloves garlic
  • big bunch coriander, roughly chopped
  • big bunch spring onions
  • 400g tin cooked chickpeas, rinsed and drained

Method

In a bowl, toss the lamb with some salt and pepper, the cornstarch, oil, spices, ginger and garlic, and leave to marinate for about half an hour.

Scatter the chickpeas on a large plate and sprinkle the coriander and chopped spring onions on top. Stir-fry the lamb for about seven to 10 minutes and when cooked to your liking, arrange on top of the chickpeas and serve.

dkemp@irishtimes.com


Food cooked and styled by Domini Kemp and Gillian Fallon

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