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Stir-fried Peshwari lamb
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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
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.
If you don’t fancy wrestling with a whole coconut, Waitrose sells ready-prepared coconut chunks in handy 90g packs.
Typical values per serving:
This recipe was first published in September 2014.