Stir-fried Peshwari lamb


1 tbsp sunflower oil
225g Waitrose Extra Trimmed Welsh Lamb Fillet Strips, or leg steaks cut into strips
1 red onion, thinly sliced
2cm piece root ginger, chopped
2 red peppers, seeded and thinly sliced
200g trimmed green beans
45g coconut chunks, roughly chopped
½ tsp ground cinnamon
2 x 250g pouches Tilda Steamed Brown Basmati Rice
25g sultanas
4 tbsp Waitrose Tomato & Piri Piri Chutney


1. Heat the oil in a large, non-stick frying pan and cook the lamb, onion and ginger over a high heat for 3–4 minutes until nicely browned. Tip onto a plate and return the pan to the heat.

2. Add the peppers, beans and coconut to the hot pan and stir-fry for 3–4 minutes until the coconut is golden. Return the lamb mixture to the pan along with the cinnamon and cook for 1 minute.

3. Stir in the rice and sultanas, lower the heat and cook for a further 5–10 minutes until the rice is piping hot and the peppers and beans are tender. Divide between 4 bowls and top each with a spoonful of chutney to serve.


Cook’s tip

If you don’t fancy wrestling with a whole coconut, Waitrose sells ready-prepared coconut chunks in handy 90g packs.

Stir-fried Peshwari lamb
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,928kj
Fat 20.4g
Saturated Fat 8.5g
Carbohydrate 50.5g
Sugars 14.9g
Protein 18.5g
Salt 1.6g
Fibre 7.3g

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3 stars

Average user rating Based on 17 ratings

This recipe was first published in Tue Sep 02 09:19:00 BST 2014.