Mediterranean Lamb Stir Fry
SKU:
Stir-fry means pretty fast. Even cooking the vegetables separately in serial order (onion, peppers, green beans), it can easily be made in under an hour. Thin slices and lamb and spices mean the house doesn't have that “lamb” smell.
Adapted from the Sunset Magazine (November 2011).
Adapted from the Sunset Magazine (November 2011).
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Ingredients
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About 4T of olive oil (4 drizzles)
1 onion, thinly sliced into half circles 1 red pepper, seeded and thinly sliced About 3 handfuls of fresh green beans, Cut to the same length as the onion and pepper slices 4 cloves of garlic, peeled Hawaiian salt and pepper, to taste 2t cumin ½t cayenne pepper 1 tray of lamb steaks, 2 pieces, with bone (about one pound) |
Yogurt Sauce
1 carton of plain yogurt Juice of 1 lemon |
What To Do
To prep, chop all the vegetables first and set aside in separate piles or bowls. Cut lamb from the bones and into thin smaller-than-bite-sized chunks. Mix yogurt and lemon juice in a small bowl and set aside.
Drizzle about 1T of olive oil into a wok or frying pan over medium high heat. When the oil is hot and sheets easily, add the onions and cook until the onion edges start to get a little brown just around the edges. Take onions out into your serving bowl.
Drizzle a bit more oil in the pan if necessary. Repeat with peppers, just getting a little char on the edges. This will be faster than the onions. Take the peppers out and add to onions in the serving bowl.
Drizzle a bit more oil if necessary. Put green beans in the pan and do the same thing. Add a bit of lemon juice to the pan to amp up the color and flavor of the beans. Take them out.
For the final time, drizzle a little olive oil into the pan. Add garlic, salt, pepper, cumin and cayenne pepper. Stir and do not let the garlic burn. Add the lamb and cook until browned. This will take about 7 minutes. Put the vegetables back into the pan to mix with the lamb and spices.
Eat with yogurt sauce.
Drizzle about 1T of olive oil into a wok or frying pan over medium high heat. When the oil is hot and sheets easily, add the onions and cook until the onion edges start to get a little brown just around the edges. Take onions out into your serving bowl.
Drizzle a bit more oil in the pan if necessary. Repeat with peppers, just getting a little char on the edges. This will be faster than the onions. Take the peppers out and add to onions in the serving bowl.
Drizzle a bit more oil if necessary. Put green beans in the pan and do the same thing. Add a bit of lemon juice to the pan to amp up the color and flavor of the beans. Take them out.
For the final time, drizzle a little olive oil into the pan. Add garlic, salt, pepper, cumin and cayenne pepper. Stir and do not let the garlic burn. Add the lamb and cook until browned. This will take about 7 minutes. Put the vegetables back into the pan to mix with the lamb and spices.
Eat with yogurt sauce.
Notes
- The family was initially skeptical of a not-Asian stir fry. However, it made my family very happy, and on a weekday.
- As a side bonus, there was only cooking pan to wash. Winning all the way around.
