Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of thinly sliced lamb shoulder with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of dried oregano for 15 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large wok or deep skillet over high heat, then add 2 whole star anise pods and cook for 1 minute to infuse the oil with their aroma.

3. 3

   Add the marinated lamb to the wok and stir-fry for 3 to 4 minutes until browned on all sides, then remove the lamb and set it aside.

4. 4

   In the same wok, add 1 more tablespoon of olive oil, 1 thinly sliced medium red onion, and 3 minced garlic cloves, stir-fry for 2 minutes until softened.

5. 5

   Return the browned lamb to the wok along with 300 grams of fresh spinach, stir-fry for 2 to 3 minutes until the spinach wilts.

6. 6

   Stir in 2 tablespoons of red wine vinegar and cook for 1 minute, ensuring all ingredients are well combined and heated through.

7. 7

   Serve the stir-fried lamb and spinach immediately, garnished with 2 tablespoons of fresh chopped dill.