LAMB AND PEPPER STIR FRY
This is from a weight watchers recipe book. Its 5 points. It is really good if you like lamb... so... yeah...
Provided by Amanda the Great
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the soy sauce and honey.
- Heat a large nonstick wok or skillet over high heat.
- Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
- With a slotted spoon, transfer to a plate.
- Reduce heat slightly.
- Add the bell peppers; stir fry until slightly softened, about 4 minutes.
- Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
- Return lamb to wok.
- Add the broth and pepper; stir fry 30 seconds longer.
- Serve, sprinkled with the mint.
Nutrition Facts : Calories 391.9, Fat 29.3, SaturatedFat 11.4, Cholesterol 81.7, Sodium 451.4, Carbohydrate 11, Fiber 1.9, Sugar 4.8, Protein 21.4
ANDHRA PRADESH STYLE LAMB CHOP PEPPER FRY
Make and share this Andhra Pradesh Style Lamb Chop Pepper Fry recipe from Food.com.
Provided by Member 610488
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 180 degrees Celsius.
- Marinate the lamb chops with salt, ground black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour.
- Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown.
- Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep warm.
- Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala Parotta (Kerala Paratha).
Nutrition Facts : Calories 534.3, Fat 46.3, SaturatedFat 13.9, Cholesterol 70.3, Sodium 70.9, Carbohydrate 13.3, Fiber 3, Sugar 5.1, Protein 17.6
LEMON PEPPER LAMB CUTLETS
Make and share this Lemon Pepper Lamb Cutlets recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the lamb with the seasoning.
- Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.
- Remove from the pan and cover and keep warm.
- Add the garlic and wine to the frying pan and bring to the boil.
- Add the stock and the juice, and bring to the boil again.
- Boil uncovered until the liquid is reduced by half.
- Stir in the chives and season to taste with freshly ground black pepper.
Nutrition Facts : Calories 681, Fat 58, SaturatedFat 23.4, Cholesterol 142, Sodium 172.7, Carbohydrate 2.8, Fiber 0.1, Sugar 1.1, Protein 32.3
LAMB STIR-FRY WITH RED ONION, CHICKPEAS AND YOGURT
Steps:
- Using a thin knife, cut the lamb off the bones, then cut the meat into 1-inch pieces; discard the bones. Season the lamb with salt and black pepper; refrigerate, if not cooking right away.
- Heat a large cast-iron skillet over high heat. Add the oil to the pan and swirl to coat. Add the lamb and cook, stirring occasionally, until well-browned but not cooked through, about 3 minutes. Add the cumin seeds and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the onion and garlic and cook, stirring, until just starting to soften, 1 to 2 minutes. Add the chickpeas and a generous pinch of salt and black pepper and cook, stirring, until the chickpeas are warm, 1 to 2 minutes.
- Meanwhile, whisk the stock with the lemon juice and cornstarch in a small bowl. Pour into the skillet and cook, stirring, until the lamb is just cooked through and the mixture is coated in a light sauce, 1 to 2 minutes. Fold in the mint and season with salt and black pepper. Serve right away, passing yogurt at the table.
SZECHUAN LAMB WITH PEPPERS AND SPINACH
. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry).
Provided by FlemishMinx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the lamb across the grain into strips 1/2 inch thick.
- In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
- During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
- Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
- Remove the lamb to a plate and set aside.
- Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
- Add 1 TBS water and stir-fry for 1 minute more.
- Stir in the spinach and mix well with other ingredients.
- Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
- Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
- Serve immediately.
Nutrition Facts : Calories 278.5, Fat 15.8, SaturatedFat 6.3, Cholesterol 56.2, Sodium 575.2, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 21.5
LIVER & RED PEPPER STIR-FRY
Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
- Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
- Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.
Nutrition Facts : Calories 287 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.26 milligram of sodium
STIR-FRY MUSHROOMS AND BELL PEPPERS
This fast yet tasty colorful vegan dish is a hit with my picky vegetarian friend and non veg husband. I remember making several vegetarian dishes before and this was the one that had no left-overs.
Provided by Pneuma
Categories Peppers
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil til really hot.
- Stir fry onions (1 minute), then garlic (20 seconds).
- Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
- Add the wine and soy sauce and continue to stir for 2 minutes.
- When done, remove from heat and add the sesame sauce mixing it all together, and serve.
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
LAMB STIR-FRY
A quick, healthy and tasty stir-fry
Provided by caroladams
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook noodles
- Spray a wok with oil and heat. Stir -fry lamb for 2 minutes until browned
- add all the vegetables and fry for 2-3 minutes, stir in sauces and drained noodles
- Toss until everything is coated with sauce, serve and garnish with coriander
- per serving: 370kcals, 8g fat
LAMB AND SHIITAKE MUSHROOM STIR-FRY
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 15
Steps:
- Freeze lamb, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Trim lamb well and cut into 1/8-inch-thick slices. Halve lamb slices crosswise. In a large bowl toss lamb with cornstarch until coated well and season with salt and pepper.
- In a bowl stir together sauce ingredients until combined well.
- Cut eggplant into 1-inch cubes. Diagonally cut celery into 1/4-inch-thick slices and mince garlic. Discard stems from shiitakes and halve caps (quarter if large). Halve white mushrooms lengthwise. Discard tough stems from watercress.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add eggplant and stir-fry until golden and tender, about 4 minutes. Add celery and stir-fry until crisp-tender, about 2 minutes. Add garlic and mushrooms and stir-fry until mushrooms are tender, about 2 minutes. Transfer mixture to a large bowl.
- Add 1 tablespoon oil to wok or skillet and heat until just smoking. Stir-fry half of lamb, separating slices, until browned and transfer to bowl. Add remaining tablespoon oil and stir-fry remaining lamb in same manner, transferring to bowl.
- Add sauce to wok or skillet and bring to a boil, stirring. Return lamb-vegetable mixture to wok or skillet and stir-fry until combined and heated through. Stir in watercress and season stir-fry with salt and pepper.
- Serve stir-fry over rice.
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MALAYSIAN PEPPER LAMB STIR FRY - MAROCMAMA
From marocmama.com
5/5 (1)Category International FoodCuisine AsianTotal Time 30 mins
- Place oil to heat in a wok (or large pan) on a medium to high heat. Once hot, add in the lamb and stir until the meat begins to brown and caramelise.
- Once caramelised add in the chopped onion and capsicum, cook until the onion and capsicum start to cook and get tender.
LAMB AND BLACK PEPPER STIR-FRY - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (8)Category DinnerCuisine ChineseTotal Time 30 mins
- Cook the brown rice following pack instructions. Trim off any fat from the lamb and slice the meat into finger-width strips. Whisk the sauce ingredients together in a small bowl with 125ml cold water and some coarsely ground black pepper; set aside.
- Heat 1 tablespoon of oil in a large frying pan or wok, add the lamb and stir fry on a very high heat for 2-3 minutes to brown, then remove to a plate.
- Heat another tablespoon of oil in the pan, add the peppers and Tenderstem and stir-fry for 3 minutes. Add a splash of water to the pan and cook until evaporated, then add the spring onions and cook for 1-2 minutes until the veg are tender and starting to caramelise.
LAMB AND SPINACH STIR-FRY RECIPE - GOOD FOOD
From goodfood.com.au
- Combine the garlic, ginger, salt, spices and oil in a shallow glass or ceramic bowl. Add the sliced lamb and mix until well combined. Cover and refrigerate for at least 2 hours.
- Heat the wok until very hot, and stir-fry the lamb in three batches over high heat for 2–3 minutes, or until the lamb is golden brown and just cooked. Remove the lamb from the wok and cover to keep warm.
- Reheat the wok and add 1 tablespoon of the oil. Stir-fry the sliced onion over medium-high heat for 2–3 minutes, or until slightly softened. Add the spinach, cover and steam for 1–2 minutes, or until the spinach has just wilted. Return all the lamb and juices to the wok along with the lime juice and toasted pine nuts. Toss until thoroughly combined and season well with salt and pepper. Serve immediately.
LAMB STIR FRY - THECOOKFUL
From thecookful.com
- Let the lamb sit at room temperature for 15 minutes while you prepare the rest of the ingredients, or, if preparing in advance, cover and refrigerate for up to one hour.
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- Stir in the lamb strips and let it marinate in the fridge for at least an hour. Remove from the fridge before the cooking process begins.
LAMB STIR FRY WITH GREEN BEANS - PLATINGS - PAIRINGS
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- In a small skillet, toast the peppercorns over medium heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Set aside.
- Heat oil in a large cast iron skillet or wok over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lamb, jalapeno, cumin, sichuan peppercorns and season with salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, about 8-10 minutes.
LAMB STIR-FRY WITH LEEKS AND PEPPERS - BORD BIA
From bordbia.ie
- Combine the marinade ingredients in a bowl. Add in the lamb strips and leave to marinate for 10 minutes while you prepare the vegetables and noodles.
- Cook the noodles as per packet instructions. When they are cooked add in the scallions, coriander and soy sauce and stir well to combine.
LAMB STIR-FRY WITH PEPPERS AND RICE- BORD BIA
From bordbia.ie
- To make the marinade: In a medium sized bowl combine the oil, coriander, five spice powder, soy sauce, a little salt and lots of black pepper. Mix well, add in the lamb and stir. Leave to sit while you cook the rice and vegetables.
- To cook the vegetables: Heat a little oil in a large, non-stick frying pan or wok, add the ginger, chilli and garlic. Stir then add in the onion and peppers. Stir-fry for 4-5 minutes until the onion and peppers have softened. You may need to do this in two batches depending on the size of your pan. Remove to a plate and keep warm while you cook the lamb.
CUMIN-LAMB STIR FRY RECIPE - REAL SIMPLE
From realsimple.com
- Heat 1 tablespoon of the oil in a large skillet over high. Season lamb with salt and pepper. Add lamb and cumin to skillet and cook, stirring often, until browned, about 4 minutes. Remove from skillet.
- Add remaining 1 tablespoon oil to skillet. Add bell pepper and onion and cook, stirring often, until vegetables are slightly softened, about 5 minutes. Return lamb to skillet along with cornstarch mixture and bring to a boil. Cook, stirring, until sauce is thickened, about 1 minute.
STIR-FRIED PEKING LAMB WITH PEPPERS AND GREEN BEANS …
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- In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch. Add the lamb and stir to coat.
- In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
- In a wok, heat 2 tablespoons of oil over high heat until smoking. Add the garlic; stir-fry until fragrant, 15 seconds. Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #lamb-sheep #vegetables #dietary #spicy #one-dish-meal #stir-fry #meat #peppers #taste-mood #technique
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