Best 4 Stir Fried Lamb With Spring Onions Recipes

LAMB STIR-FRY

Steps:

• Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
• Chop your vegetables.
• Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
• Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
• Get the noodles ready.
• Add the vegetables to the hot pan and cook for 4 minutes.
• Add the noodles and sauce to the pan and cook for a further 3 minutes.
• Serve topped with chopped spring onions (scallions) and sliced chilies.

LAMB STIR-FRY WITH RED ONION, CHICKPEAS AND YOGURT

Steps:

• Using a thin knife, cut the lamb off the bones, then cut the meat into 1-inch pieces; discard the bones. Season the lamb with salt and black pepper; refrigerate, if not cooking right away.
• Heat a large cast-iron skillet over high heat. Add the oil to the pan and swirl to coat. Add the lamb and cook, stirring occasionally, until well-browned but not cooked through, about 3 minutes. Add the cumin seeds and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the onion and garlic and cook, stirring, until just starting to soften, 1 to 2 minutes. Add the chickpeas and a generous pinch of salt and black pepper and cook, stirring, until the chickpeas are warm, 1 to 2 minutes.
• Meanwhile, whisk the stock with the lemon juice and cornstarch in a small bowl. Pour into the skillet and cook, stirring, until the lamb is just cooked through and the mixture is coated in a light sauce, 1 to 2 minutes. Fold in the mint and season with salt and black pepper. Serve right away, passing yogurt at the table.

STIR-FRIED LAMB WITH SPRING ONIONS

Steps:

• Slice lamb thinly.
• Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
• Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
• Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
• Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.

CUMIN LAMB STIR-FRY

Steps:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.