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 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 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 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!
Frequently Asked Questions
What is the preparation time for Cumin & Szechuan Lamb?
The preparation time for Cumin & Szechuan Lamb with sweet potato mash & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Cumin & Szechuan Lamb with sweet potato mash & fresh coriander?
The total time required to make Cumin & Szechuan Lamb with sweet potato mash & fresh coriander is between 35 and 50 minutes.
How many servings does Cumin & Szechuan Lamb provide?
4 servings
What are the main ingredients in Cumin & Szechuan Lamb?
Carrot, Free-range Lamb Goulash, Fresh Coriander, Ground Cumin, Low-Sodium Soy Sauce, Onion, Onions, Pickled Bell Peppers, Sweet Potato, Szechuan Peppercorns
What is the nutritional information of Cumin & Szechuan Lamb?
Calories: 741, Carbs: 71 grams, Fat: grams, Protein: 34.4 grams, Sugar: 29.2 grams, Salt: 1579 grams
How do I prepare Cumin & Szechuan Lamb?
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!
What should be prepared from my kitchen to make Cumin & Szechuan Lamb?
Carrot, Free-range Lamb Goulash, Fresh Coriander, Ground Cumin, Low-Sodium Soy Sauce, Onion, Onions, Pickled Bell Peppers, Sweet Potato, Szechuan Peppercorns
How many calories does Cumin & Szechuan Lamb have?
741 calories
How much fat content does Cumin & Szechuan Lamb have?
grams
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