Lamb And Pine Nut Stir Fry Food

MOROCCAN CHARD & LAMB PAN-FRY

Steps:

• Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
• Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

LAMB & SPINACH SPANAKOPITA

Steps:

• Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
• Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
• Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
• Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.

LAMB AND PINE NUT STIR-FRY

Steps:

• Partially freeze lamb.
• Thinly slice into bite-size strips.
• In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
• Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
• Set aside.
• In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.
• Cover with vented clear plastic wrap.
• Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.
• Drain.
• Cover and set aside.
• Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
• Add cooking oil to browning dish.
• Swirl to coat dish.
• Add lamb strips.
• Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
• Drain off fat.
• Stir in oyster sauce mixture.
• Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
• Toss lamb mixture with toasted pine nuts and bok choy mixture.
• Serve over hot cooked rice, if desired.