Recipe: Stir fried lamb with capsicum

We love lamb but it's not something we cook regularly at home. And when we do, it's usually roast lamb, grilled lamb chops, lamb stew or rogan josh. While at the grocers last weekend, there wasn't much option at the meat department, so I grabbed two packs of boneless lamb loin. This is what I rustled up in the kitchen - a quick and easy stir fry dish - stir fried lamb with capsicum.

The lamb is thinly sliced and then marinated with light soy sauce and sesame oil. Then, it's high heat cooking - first the capsicums (you can use green, red, yellow peppers as you please) and then the lamb, finished with the smooth, velvelty sauce. Lovely with a big bowl of boiled white rice! ;)

Stir fried lamb with capsicum
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4


Ingredients
300g lamb loin, thinly sliced
2 tsp light soy sauce
1 tsp sesame oil
2 cloves garlic, finely chopped
2 thin slices of ginger, julienned
1 green capsicum, cut into squares
1 spring onion, cut into 2" lengths
2 tbsp cooking oil

For the sauce
1/2 cup water
1 1/2 tbsp oyster sauce
1 tsp light soy sauce
2 tsp rice or ginger wine
1/2 tsp caster sugar
1 tsp cornflour
1/8 tsp ground black pepper


1. Place lamb in a bowl and marinate with light soy sauce and sesame oil for 15-20 minutes.

2. In another bowl, combine ingredients for sauce and mix well. Set aside.

3. In a wok, heat 1 tbsp of oil over high heat. Add garlic, ginger and capsicum and stir fry for 2 minutes, then add the spring onion and stir fry for a further minute. Transfer to a plate.

4. Reheat wok with 1 tbsp of oil and stir fry the lamb, about 3-4 minutes. Add the sauce (from Step 2) and allow to simmer for a further 1-2 minutes, until sauce is velvety and has thickened slightly. Add the cooked capsicum mixture and stir fry to combine.

5. Serve with rice.

Stir fried lamb with capsicum

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