Lamb Stir-Fry with Lemongrass and Peanuts

Name: Lamb Stir-Fry with Lemongrass and Peanuts
Yield: 4
Ingredients: 400g lean lamb, cut into very thin strips; 250g egg noodles; 2 stalks of lemongrass; 2-3 tablesp. rapeseed oil; 1 long green chilli, chopped,; 2 garlic cloves, peeled and crushed; 3cm piece fresh ginger, chopped; Zest and juice of one lime; 1 onion, sliced thinly; 250g tender stem broccoli; 1 red pepper, cut into strips; 2 tablesp. sweet chilli sauce; 2 tablespoons fish sauce; 60ml stock or water; Salt and freshly ground black pepper; Handful coriander leaves, chopped; 35g salted peanuts, roasted and roughly chopped

This Lamb Stir-fry is quick, easy and is sure to be an all round favourite. You can use cashew nuts instead of peanuts if preferred.

4 people

Nutrition per serving

kcal

594kcal
protein

30g
iron

2.8mg
carbs

55g

Ingredients

400g lean lamb, cut into very thin strips
250g egg noodles
2 stalks of lemongrass
2-3 tablesp. rapeseed oil
1 long green chilli, chopped,
2 garlic cloves, peeled and crushed
3cm piece fresh ginger, chopped
Zest and juice of one lime
1 onion, sliced thinly
250g tender stem broccoli
1 red pepper, cut into strips
2 tablesp. sweet chilli sauce
2 tablespoons fish sauce
60ml stock or water
Salt and freshly ground black pepper
Handful coriander leaves, chopped
35g salted peanuts, roasted and roughly chopped

Main

400g lean lamb, cut into very thin strips
250g egg noodles
2 stalks of lemongrass
2-3 tablesp. rapeseed oil
1 long green chilli, chopped,
2 garlic cloves, peeled and crushed
3cm piece fresh ginger, chopped
Zest and juice of one lime
1 onion, sliced thinly
250g tender stem broccoli
1 red pepper, cut into strips
2 tablesp. sweet chilli sauce
2 tablespoons fish sauce
60ml stock or water
Salt and freshly ground black pepper
Handful coriander leaves, chopped
35g salted peanuts, roasted and roughly chopped

Side

To prepare the lemongrass, cut off the lower bulb and remove any tough, outer leaves. The lower end of the main stalk (the yellow section) is what you use. Chop this finely. Then mix together with a tablespoon of oil, chilli, garlic, ginger and half the lime juice.

Add in the lamb and leave to marinate for as long as you can. Heat a little oil in a wok or large frying pan and stir-fry the onion, broccoli and pepper for a couple of minutes. Remove from the pan and keep warm.

Reheat the pan, add a little more oil and stir-fry the lamb in batches, until browned. Return all the lamb back into the wok and stir through the sweet chilli sauce, fish sauce, lime zest, remaining lime juice, stock or water and season with salt and black pepper.

Then add in the vegetables and noodles and stir-fry until well mixed and hot.

Add the herbs, toss gently and serve immediately sprinkled with peanuts.