Stir-Fried Lamb with Orange
Oranges and lamb are a great combination because the tangy citrus flavour offsets the fuller flavour of the lamb.
Preparation time: 5 minutes
Cooking time: 30 minutes
450 g/1 lb minced (ground) lamb
2 cloves garlic, crushed
1 tsp cumin seeds
1 tsp ground coriander
1 red onion, sliced
finely grated zest and juice of 1 orange
2 tbsp soy sauce
1 orange, peeled and segmented
salt and pepper
snipped fresh chives, to garnish
Heat a wok or large, heavy-based (skillet), without adding any oil.
Add the minced (ground) lamb to the wok. Dry fry the minced (ground) lamb for 5 minutes, or until the lamb is evenly browned. Drain away any excess fat from the wok.
Add the garlic, cumin seeds, coriander and red onion to the wok and stir-fry for a further 5 minutes.
Stir in the finely grated orange zest i and juice and the soy sauce, mixing until thoroughly combined. Cover, reduce the heat and leave to simmer, stirring occasionally, for 15 minutes.
Remove the lid, increase the heat and add the orange segments. Stir to mix.
Season with salt and pepper to taste and heat through for a further 2-3 minutes.
Transfer the stir-fry to warm serving plates and garnish with snipped fresh chives. Serve immediately.
If you wish to serve wine with your meal, try light, dry white wines and lighter Burgundy-style red wines as they blend well with Oriental food.