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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
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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