Garlicky Rice with Spicy King Prawns
August 9, 2017
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Lamb Stir-Fry

Not every time stewed sauces, sometimes have your rice with a stir-fry. Here’s one you would totally love…


  • Lamb legs, cut into bite sizes
  • Bell peppers (Red, yellow and green)thinly sliced
  • Onion, thinly sliced
  • Carrots, thinly sliced
  • Parsley leaves
  • Chili flakes
  • Lamb stock, half a cup
  • Teriyaki sauce
  • Seasoning cubes


  • In a pot, Season lamb with onions and spices and boil until tender, set the stock aside
  • In a bowl, mix the cooked lambs with about 1 cooking spoon teriyaki sauce, parsley, chili flakes, and seasoning cubes
  • In a wok, heat about 3 tbsp of oil, add some chopped onion, stir-fry the lamb in the oil continuously for about 5 minutes
  • Add bell peppers, carrots and the lamb stock and allow to steam for about 3 minutes
  • Adjust seasoning and serve hot with any staple of choice

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