Lamb stir-fry
The wok is key to a tasty and fresh dinner in a hurry, and lamb is a really flavourful option.
SERVES 2 READY IN 25 mins
✱ 2 lamb leg steaks, cut into 1cm slices
✱ 1 garlic clove, grated
✱ 1tsp grated ginger
✱ 1 pinch dried chilli flakes
✱ 2tbsp cooking oil
✱ 15g cashew nuts
✱ 1 carrot, peeled and thinly sliced
✱ ½ red pepper, deseeded and cut into strips
✱ 125g Tenderstem broccoli, cut into 1cm lengths
✱ 1tsp soy sauce
✱ 50g green peas, defrosted if frozen
✱ 250g basmati and wild rice pouch
✱ Coriander, to serve
1 Mix the lamb with garlic, ginger, chilli and 1tbsp oil. Set aside for 10 mins.
2 Meanwhile, heat a wok and toast the cashews, stirring regularly, until golden. Tip out and roughly chop.
3 Put the wok over high heat and add the lamb. Brown on all sides. Remove from the pan and set aside to rest.
Taking care not to burn yourself, wipe the wok out
