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Stir Fry Lamb with Carrot & Cashew, and Homous

Recipes

Stir Fry Lamb with Carrot & Cashew, and Homous

key ingredient!

Fresh Fodder Carrot & Cashew, and Hommous

INGREDIENTS

1kg Diced Lamb
2 tsp Cumin
1 tsp Chilli Flakes (Optional)
2 tsp Saltbird Salt and Spice Rub (alternatively, used 1/2 tsp Chilli Flakes, 1 tsp Paprika, 1 tsp Salt)
1/2 tsp White Pepper
2 cups Jasmine Rice
3-4 large handfuls of Baby Spinach leaves
Light Soy Sauce Oil to cook

METHOD

Place the diced lamb in a large bowl, and use your hands to work the spices into the meat, ensuring it is evenly coated.

Cover and refrigerate for at least an hour (this is a good one to throw together in the morning before work so it's ready to cook when you get home)

Remove from the fridge, heat a little oil in a heavy based pan and cook the meat through.

Cook the rice in a rice steamer until tender, and throw the spinach leaves in on top to steam at the end.

Serve in bowls.

Scoop rice into the bottom of the bowl, and top with the diced lamb and the wilted spinach leaves.

Serve with dipping bowls of soy sauce with chilli (optional for the chilli), Fresh Fodder Carrot Dip and Hommous, or alternatively add a dollop of each to the bowl for serving and drizzle with the soy sauce.

This is a quick, easy and tasty mid-week meal.