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Dinner | Meat

Lamb, mint and chilli stir fry

A quick way to enjoy the protection of vitamin B12, zinc, phosphorus, iron, niacin (B3), copper and essential amino acids

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Lamb, mint and chilli stir fry recipe
Serves:
4
Preparation:
5 Mins
Cooking:
10 Mins
High FODMAP:
Yes
Allergens:
Fish, Gluten, Fish, Molluscs, Soya
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What are the health benefits of Lamb, mint and chilli stir fry?

A quick way to enjoy the protection of vitamin B12, zinc, phosphorus, iron, niacin (B3), copper and essential amino acids

 

Ingredients

Method

Ingredients

6g/1½ tsp demerara sugar nutritional information
6g/1½ tsp demerara sugar
38ml/2½ tbsp nam pla (thai fish sauce) nutritional information
38ml/2½ tbsp nam pla (thai fish sauce)
24g/4 garlic cloves nutritional information
24g/4 garlic cloves
750g lamb neck fillet, thinly sliced nutritional information
750g lamb neck fillet, thinly sliced
25g/fresh mint, chopped nutritional information
25g/fresh mint, chopped
5g/fresh mint leaves, for serving nutritional information
5g/fresh mint leaves, for serving
15ml/1 tbsp olive oil nutritional information
15ml/1 tbsp olive oil
80ml oyster sauce nutritional information
80ml oyster sauce
10g/2 small red chillies, thinly sliced nutritional information
10g/2 small red chillies, thinly sliced
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat a wok over a high heat and add a little oil.
2) Fry the lamb slices a few at a time for a couple of minutes until almost cooked. Remove from the pan.
3) Heat the remaining oil and fry the onion and garlic for about a minute then add the lamb and all of the remaining ingredients except the mint.
4) Stir-fry for a couple of minutes.
5) Serve at once topped with the mint leaves.

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