A family made up of two adults, a toddler and a toothless bub means a supermarket pre-cut slab of roasting lamb is always too big to finish in one meal. Now, the adult male in said family, more often than not, will refuse to eat left-overs unless heavily disguised and passed of as a new creation.
Enter the humble stir-fry. Quick, easy and very forgiving should one choose to 'reincarnate' some left-over roast meat.
For this recipe, one can of course, use fresh strips of lamb. Just brown the meat first in batches and then follow the rest of the recipe.
300g roast lamb, sliced into bite-sized pieces
handful of snow peas (mange-tout)
1/2 c broccoli florets
1/2 c red capsicum (pepper) strips
1/2 bunch spring onions, cut into 3 cm pieces
1Tbsp tamarind paste
1 Tbsp brown sugar
1 clove garlic
1 cm piece ginger
1 lemon grass stalk, white part sliced thinly
1 tsp coriander root
1/2 c coriander leaves
3 Tbsp cooking oil
With a mortar and pestle or using a food processor, pound/process the garlic, ginger, lemon grass and coriander root into a paste. Set aside.
In a wok or frying pan, stir the meat around in the oil until heated through.
Add the paste and stir around for a minute. Add the tamarind paste and sugar and mix around until the sauce is sticky. Add the vegetables, turning the heat off while the greens are still crisp.
Sprinkle the coriander leaves over the dish just prior to serving.