zoom Stir-fried Peshwari lamb

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    Stir-fried Peshwari lamb

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    Stir-fried Peshwari lamb

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    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.


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    Cook’s tip

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


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