LAMB STIR-FRY WITH PEPPERS AND RICE
Dinner is ready in 30 minutes with this super tasty stir-fry.
Provided by Bord Bia
Yield 4
Number Of Ingredients 13
Steps:
- To make the marinade: In a medium sized bowl combine the oil, coriander, five spice powder, soy sauce, a little salt and lots of black pepper. Mix well, add in the lamb and stir. Leave to sit while you cook the rice and vegetables. Cook the rice according to the packet instructions. To cook the vegetables: Heat a little oil in a large, non-stick frying pan or wok, add the ginger, chilli and garlic. Stir then add in the onion and peppers. Stir-fry for 4-5 minutes until the onion and peppers have softened. You may need to do this in two batches depending on the size of your pan. Remove to a plate and keep warm while you cook the lamb. To cook the lamb: Add a little more oil to the hot pan or wok. Add half the lamb and stir-fry for 3-4 minutes. Remove from the pan and keep warm while you cook the rest of the lamb. Combine all the lamb and the vegetables in the pan or wok and toss to combine. Stir through the sesame oil, lime zest and juice. Mix well, taste and season if necessary. Sprinkle over the coriander and serve with the rice.
Nutrition Facts : Calories 422kcal, Protein 24g
LAMB STIR-FRY
A quick, healthy and tasty stir-fry
Provided by caroladams
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook noodles
- Spray a wok with oil and heat. Stir -fry lamb for 2 minutes until browned
- add all the vegetables and fry for 2-3 minutes, stir in sauces and drained noodles
- Toss until everything is coated with sauce, serve and garnish with coriander
- per serving: 370kcals, 8g fat
LAMB AND PEPPER STIR FRY
This is from a weight watchers recipe book. Its 5 points. It is really good if you like lamb... so... yeah...
Provided by Amanda the Great
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the soy sauce and honey.
- Heat a large nonstick wok or skillet over high heat.
- Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
- With a slotted spoon, transfer to a plate.
- Reduce heat slightly.
- Add the bell peppers; stir fry until slightly softened, about 4 minutes.
- Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
- Return lamb to wok.
- Add the broth and pepper; stir fry 30 seconds longer.
- Serve, sprinkled with the mint.
Nutrition Facts : Calories 391.9, Fat 29.3, SaturatedFat 11.4, Cholesterol 81.7, Sodium 451.4, Carbohydrate 11, Fiber 1.9, Sugar 4.8, Protein 21.4
LIVER & RED PEPPER STIR-FRY
Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
- Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
- Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.
Nutrition Facts : Calories 287 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.26 milligram of sodium
STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
- Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
- *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.
SZECHUAN LAMB WITH PEPPERS AND SPINACH
. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry).
Provided by FlemishMinx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the lamb across the grain into strips 1/2 inch thick.
- In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
- During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
- Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
- Remove the lamb to a plate and set aside.
- Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
- Add 1 TBS water and stir-fry for 1 minute more.
- Stir in the spinach and mix well with other ingredients.
- Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
- Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
- Serve immediately.
Nutrition Facts : Calories 278.5, Fat 15.8, SaturatedFat 6.3, Cholesterol 56.2, Sodium 575.2, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 21.5
LAMB STIR-FRY WITH NOODLES AND CAPSICUM
Make and share this Lamb Stir-Fry With Noodles and Capsicum recipe from Food.com.
Provided by Stacey Q
Categories One Dish Meal
Time 27m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the noodles according to the packet instructions, then drain well.
- Meanwhile, heat the oil in a wok until very hot.
- Add the lamb and stir-fry for 5 minutes, until seared on all sides.
- Add the carrots and capsicums and stir-fry for 4 minutes, or until softened.
- Add the pak choi, bean sprouts and shallots and cook for a further 1 minute.
- Reduce the heat; add the drained noodles, oyster sauce, soy sauce, honey, lemon juice and zest and black pepper.
- Combine well and stir-fry for 2 minutes or until everything is hot and the lamb is cooked through.
Nutrition Facts : Calories 383.4, Fat 23.4, SaturatedFat 8.7, Cholesterol 70.9, Sodium 567.2, Carbohydrate 26.4, Fiber 2.4, Sugar 9.2, Protein 18.1
STIR-FRIED LAMB WITH EGGPLANT AND CHILES
Lamb shoulder, though far less popular than rib chops or legs, is delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising. It's also the best cut of the whole animal for stir-fries, retaining just the right amount of chew while browning gorgeously. This dish, seasoned with garlic, ginger and red-pepper flakes, can be prepared in less than 15 minutes. It's wonderful alone or served over rice.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
- Stir-fry lamb in neutral oil until browned and set aside. Add the eggplant, salt and more oil if needed to the pan. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
- Add minced garlic, ginger and red chile flakes, and cook for another minute.
- Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.
Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 56 grams, Carbohydrate 11 grams, Fat 121 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 60 grams, Sodium 280 milligrams, Sugar 6 grams, TransFat 0 grams
LAMB AND RED PEPPER STEW
A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
- Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
- Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
- Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
- Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
- Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
- When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
- Check the lamb seasoning before serving.
- Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
ANDHRA PRADESH STYLE LAMB CHOP PEPPER FRY
Make and share this Andhra Pradesh Style Lamb Chop Pepper Fry recipe from Food.com.
Provided by Member 610488
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 180 degrees Celsius.
- Marinate the lamb chops with salt, ground black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour.
- Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown.
- Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep warm.
- Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala Parotta (Kerala Paratha).
Nutrition Facts : Calories 534.3, Fat 46.3, SaturatedFat 13.9, Cholesterol 70.3, Sodium 70.9, Carbohydrate 13.3, Fiber 3, Sugar 5.1, Protein 17.6
CURRY LAMB STIR FRY
Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
More about "lamb and pepper stir fry food"
MALAYSIAN PEPPER LAMB STIR FRY - MAROCMAMA
From marocmama.com
5/5 (1)Category International FoodCuisine AsianTotal Time 30 mins
- Place oil to heat in a wok (or large pan) on a medium to high heat. Once hot, add in the lamb and stir until the meat begins to brown and caramelise.
- Once caramelised add in the chopped onion and capsicum, cook until the onion and capsicum start to cook and get tender.
- Lastly add in your pepper, chilli and season to taste. Stir through for a few more minutes and serve hot with jasmine rice.
STIR-FRIED PEKING LAMB WITH PEPPERS AND GREEN BEANS
From foodandwine.com
3/5 Servings 4
- In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch. Add the lamb and stir to coat.
- In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
- In a wok, heat 2 tablespoons of oil over high heat until smoking. Add the garlic; stir-fry until fragrant, 15 seconds. Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
- Add the remaining 1/2 tablespoon of oil to the wok. Add the beans and stir-fry until crisp-tender, about 4 minutes. Add the onion and cook until softened, 2 minutes. Add the pepper and leek and cook, stirring occasionally, until the leek is lightly browned, about 3 minutes. Add the hoisin-vinegar sauce to the wok and cook just until bubbling. Return the lamb to the wok and stir-fry until heated through. Transfer to a platter and serve.
STIR-FRY LAMB WITH PEPPERS AND BROCCOLI - BORD BIA - FOOD & LIVING
From bordbia.ie
EASY STIR FRY RECIPE WITH LAMB AND VEGGIES - TWO PURPLE FIGS
From twopurplefigs.com
UYGHUR LAMB STIR FRY NOODLE RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB AND PEPPER STIR FRY - GLUTEN FREE RECIPES
From fooddiez.com
KERALA LAMB STIR FRY – SPICEEATER
From spiceeater.com
CHINESE LAMB STIR FRY RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB STIR-FRY WITH POMEGRANATE AND YOGURT RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB AND PEPPER STIR FRY RECIPE - WEBETUTORIAL
From webetutorial.com
STIR-FRIED LAMB WITH CORIANDER AND SICHUAN PEPPER - GOOD FOOD
From goodfood.com.au
STIR FRIED LAMB ASPARAGUS AND SWEET RED PEPPER RECIPE
From ifood.tv
DISHOOM'S LAMB PEPPER FRY RECIPE | HOT COOKING FOOD BLOG
From hotcooking.co.uk
EASY LAMB STIR FRY - CHEF ABBIE GELLMAN MS, RD, CDN
From chefabbiegellman.com
STIR-FRIED PEKING LAMB WITH PEPPERS AND GREEN BEANS
From fooddiez.com
LAMB STIR-FRY WITH ORANGE AND SICHUAN PEPPER RECIPE | GOOD FOOD
From goodfood.com.au
LAMB STIR-FRY WITH PEPPERS AND RICE- BORD BIA
LAMB AND ALMOND STIR FRY | RECIPE - WORLDFOODWINE.COM
From worldfoodwine.com
WORLD BEST EUROPEAN COOKING RECIPES : LAMB AND PEPPER STIR FRY
From worldbesteuropeanrecipes.blogspot.com
BLISTERED GREEN BEANS ARE THE STAR OF THIS SPICED LAMB STIR-FRY
From washingtonpost.com
LAMB STIR FRY - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
RECIPE: STIR-FRIED LAMB WITH PEPPERS | DAILY MAIL ONLINE
From dailymail.co.uk
LAMB AND PEPPER STIR FRY - PLAIN.RECIPES
From plain.recipes
LAMB STIR-FRY WITH LEEKS AND PEPPERS - BORD BIA
From bordbia.ie
QUICK LAMB AND VEGETABLE STIR-FRY RECIPE - FOOD NEWS
From foodnewsnews.com
STIR-FRIED LAMB WITH GREEN PEPPERS AND BLACK BEANS RECIPE
From cooking.nytimes.com
STIR-FRIED LAMB SHOULDER WITH COLORED PEPPER AND ... - MISS …
From misschinesefood.com
LAMB STIR-FRY WITH LEEKS AND PEPPERS - ILOVECOOKING
From ilovecooking.ie
LAMB AND BASIL STIR-FRY | CANADIAN LIVING
From canadianliving.com
MALAYSIAN PEPPER LAMB ACTIVITY FRY
From foodowi.com
SIMPLE LAMB STIR FRY RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB STIR FRY - THECOOKFUL
From thecookful.com
10-MINUTE LAMB AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
LAMB WITH BLACK BEAN AND PEPPERS | DINNER RECIPES | GOODTOKNOW
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love