NZ Lamb Stir-Fry

When it comes to cooking, New Zealand Lamb is extremely versatile, the flavour combines beautifully with a variety of ingredient’s to create some mouth-watering dishes. This is a quick & easy recipe to cook with kids. The key is to have a wok large enough to cook for 4 at once. If you have a smaller wok it is best to cook in two batches. If the kids are eating this recipe you might want to cut back on the aromatics (garlic, ginger and chilli). For more tasty and imaginative recipe ideas go to www.loveourlamb.co.uk.

2 - 3 New Zealand Lamb boneless leg steaks, or 2 - 3 boneless lamb neck fillets, cut into ½ inch thick slices
2 cloves garlic, grated 2 teaspoons grated ginger
2 pinches dried chilli flakes (or ½ red chilli, chopped)
2 tablespoons vegetable oil
2 teaspoons soy sauce
2 carrots, peeled and thinly sliced
1 red pepper, halved lengthways, core and seeds removed, cut into strips
4 tender-stem broccoli, cut into ½ inch lengths
3 spring onions, sliced
100g green peas, defrosted if frozen
50g toasted cashew nuts, roughly chopped

Mix the lamb with the garlic, ginger and chilli and 1 tablespoon of the oil and leave covered for 10 - 20 minutes at room temperature

Mix the soy sauce with ¼ tea-cup of water

Prepare the vegetables

Place the wok over high heat and add all of the lamb at once, spreading it out

Once browned, turn over and cook the other side for just 15 seconds

Remove the lamb and place in a heatproof bowl

Put the wok back on high heat. If there are pieces stuck to it carefully wipe out with a paper towel but be careful as it’ll be hot

Add the oil to the hot wok and place in, in this order, the carrots, pepper and broccoli

After 20 seconds, begin stirring the vegetables (keeping the wok on the heat) and cook until they soften and colour a little

Return the lamb to the wok with any juices

Add the soy sauce water, spring onions, peas and cashews

Cook until the liquid has almost evaporated, tossing as it cooks

Taste for seasoning and serve