Massaman lamb stir-fry
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This simple stir-fry has the same spiced, creamy coconut flavours of a curry.
Ingredients
Canola oil
1 tbs, or sunflower variety
Vegetable mix, non-starchy, fresh
200 g, stir-fry mix variety
Brown onion
1 large, cut into wedges
Red capsicum
1 large, cut into 2cm pieces
Lamb backstrap, raw
400 g, (Buy 500g) fat trimmed, thinly sliced
Massaman curry paste
100 g, (⅓ cup)
Light canned coconut milk
¾ cup(s), (185ml)
Instructions
1
Discard butter from vegetable mix. Cut any long vegies (such as beans) in half crossways. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry vegetable mix, onion and capsicum for 3 minutes or until tender. Transfer to a plate.
2
Reheat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the lamb for 1–2 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, in 2 batches, adding 1 teaspoon oil with each batch.
3
Add curry paste and stir-fry over medium heat for 1 minute or until fragrant. Add coconut milk and ¼ cup (60ml) water and bring to the boil. Return lamb and vegetables to wok and stir-fry for 1 minute or until heated through. Serve.
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