Tamarind and Coconut Lamb and Vegetable Stir-Fry

Tender lamb fillets stir-fried with cabbage, leeks, and spring onions in a tangy tamarind and coconut milk sauce.

Lamb High Protein Dairy Free Stir-Fry Gluten Free Coconut Milk

Estimated Nutrition

Calories

410.2

kcal / serving

1640.8 kcal total

Carbs

11.3g

per serving

45.2 g total

Fat

29.6g

per serving

118.4 g total

Protein

27.6g

per serving

110.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Paste

tbsp

Fish Sauce

Fruits

piece

Lime

juice only

Liquids

200

Coconut Milk

Meat

piece

Lamb Fillet

trimmed

NutsSeeds

to taste

Sea Salt

to taste

Black Pepper

freshly ground

clove

Garlic

roughly chopped

tbsp

Mint

roughly chopped leaves

tbsp

Coriander

roughly chopped leaves

OilsFats

Vegetable Oil

Vegetables

piece

Red Chilli

finely shredded

Ginger

roughly chopped

piece

Spring Onion

sliced

piece

Leek

sliced

150

Spring Cabbage

finely shredded

Mizuna

leaves

Method

Add lime juice and adjust seasoning before serving on banana leaves.

Season the lamb fillets with salt and black pepper.

Heat a frying pan until hot, add 15ml oil, and brown the lamb on all sides.

Remove lamb from the pan and set it aside.

Heat a wok, add the remaining 15ml oil, and stir-fry chillies, garlic, ginger, and spring onions for one minute.

Add leek and spring cabbage and stir-fry for two more minutes.

Stir in fish sauce, tamarind paste, and coconut milk and bring to a simmer.

Slice the lamb into thick pieces and toss into the vegetables.

Cook for one minute, remove from heat, and toss in mint, coriander, and mizuna.