Lamb stir-fry

Sat, Jan 4, 2014, 01:00

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


  • 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.

Food cooked and styled by Domini Kemp and Gillian Fallon

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