This flavourful stir-fry is loaded with lamb goulash, szechuan peppercorns, pickled peppers, onion, cumin, and carrots. Served with sweet potato mash and fresh fragrant coriander. Stir-fry is always a dinner winner, and this dish is no exception!
Cumin & Szechuan Lamb
Cumin & Szechuan Lamb
with sweet potato mash & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Free-range Lamb Goulash
- Fresh Coriander
- Ground Cumin
- Low-Sodium Soy Sauce
- Onion
- Onions
- Pickled Bell Peppers
- Sweet Potato
- Szechuan Peppercorns
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Milk (optional)
- Sugar/Sweetener/Honey
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add ½ the cumin, a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency. Season to taste.
SPICE MIX
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Alternatively, roughly chop with a knife. Place a pan over a medium heat. When hot, dry toast the remaining cumin and the crushed peppercorns for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the soy sauce, 50ml of water, and a sweetener of choice (to taste). Mix until fully combined and set aside.
BROWNED LAMB
Return the pan to a high heat with a drizzle of oil. When hot, add the lamb goulash and fry for 4-5 minutes until browned, shifting occasionally. Remove from the pan on completion. Season and set aside.
THE STIR-FRY SITUATION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices and the carrot chunks and fry for 4-5 minutes until softened, shifting occasionally. Add the chopped pickled pepper and fry for 2-3 minutes until starting to brown, shifting occasionally. Add the browned lamb and the soy-peppercorn mixture and leave to simmer for 3-6 minutes until the sauce is slightly reduced. Season to taste.
THE MAIN EVENT!
Pile up the sweet potato mash. Side with the fragrant lamb stir-fry and sprinkle over the picked coriander. Great work, Chef!
Sweet Potato - 250g
Ground Cumin - 5ml
Szechuan Peppercorns - 7,5ml
Low Sodium Soy Sauce - 15ml
Free-range Lamb Goulash - 150g
Onion - 1
Carrot - 120g
Pickled Bell Peppers - 25g
Fresh Coriander - 4g
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add ½ the cumin, a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency. Season to taste.
SPICE MIX
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Alternatively, roughly chop with a knife. Place a pan over a medium heat. When hot, dry toast the remaining cumin and the crushed peppercorns for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the soy sauce, 100ml of water, and a sweetener of choice (to taste). Mix until fully combined and set aside.
BROWNED LAMB
Return the pan to a high heat with a drizzle of oil. When hot, add the lamb goulash and fry for 4-5 minutes until browned, shifting occasionally. Remove from the pan on completion. Season and set aside.
THE STIR-FRY SITUATION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices and the carrot chunks and fry for 4-5 minutes until softened, shifting occasionally. Add the chopped pickled pepper and fry for 2-3 minutes until starting to brown, shifting occasionally. Add the browned lamb and the soy-peppercorn mixture and leave to simmer for 3-6 minutes until the sauce is slightly reduced. Season to taste.
THE MAIN EVENT!
Pile up the sweet potato mash. Side with the fragrant lamb stir-fry and sprinkle over the picked coriander. Great work, Chef!
Sweet Potato - 500g
Ground Cumin - 10ml
Szechuan Peppercorns - 15ml
Low Sodium Soy Sauce - 30ml
Free-range Lamb Goulash - 300g
Onion - 1
Carrot - 240g
Pickled Bell Peppers - 50g
Fresh Coriander - 8g
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add ½ the cumin, a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency. Season to taste.
SPICE MIX
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Alternatively, roughly chop with a knife. Place a large pan over a medium heat. When hot, dry toast the remaining cumin and the crushed peppercorns for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the soy sauce, 150ml of water, and a sweetener of choice (to taste). Mix until fully combined and set aside.
BROWNED LAMB
Return the pan to a high heat with a drizzle of oil. When hot, add the lamb goulash and fry for 4-5 minutes until browned, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion. Season and set aside.
THE STIR-FRY SITUATION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices and the carrot chunks and fry for 5-6 minutes until softened, shifting occasionally. Add the chopped pickled pepper and fry for 3-4 minutes until starting to brown, shifting occasionally. Add the browned lamb and the soy-peppercorn mixture and leave to simmer for 3-6 minutes until the sauce is slightly reduced. Season to taste.
THE MAIN EVENT!
Pile up the sweet potato mash. Side with the fragrant lamb stir-fry and sprinkle over the picked coriander. Great work, Chef!
Sweet Potato - 750g
Ground Cumin - 15ml
Szechuan Peppercorns - 22,5ml
Low Sodium Soy Sauce - 45ml
Free-range Lamb Goulash - 450g
Onions - 2
Carrot - 360g
Pickled Bell Peppers - 75g
Fresh Coriander - 12g
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add ½ the cumin, a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency. Season to taste.
SPICE MIX
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Alternatively, roughly chop with a knife. Place a large pan over a medium heat. When hot, dry toast the remaining cumin and the crushed peppercorns for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the soy sauce, 200ml of water, and a sweetener of choice (to taste). Mix until fully combined and set aside.
BROWNED LAMB
Return the pan to a high heat with a drizzle of oil. When hot, add the lamb goulash and fry for 4-5 minutes until browned, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion. Season and set aside.
THE STIR-FRY SITUATION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices and the carrot chunks and fry for 5-6 minutes until softened, shifting occasionally. Add the chopped pickled pepper and fry for 3-4 minutes until starting to brown, shifting occasionally. Add the browned lamb and the soy-peppercorn mixture and leave to simmer for 3-6 minutes until the sauce is slightly reduced. Season to taste.
THE MAIN EVENT!
Pile up the sweet potato mash. Side with the fragrant lamb stir-fry and sprinkle over the picked coriander. Great work, Chef!
Sweet Potato - 1kg
Ground Cumin - 20ml
Szechuan Peppercorns - 30ml
Low Sodium Soy Sauce - 60ml
Free-range Lamb Goulash - 600g
Onions - 2
Carrot - 480g
Pickled Bell Peppers - 100g
Fresh Coriander - 15g
Woolies Products in this dish
