Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 1 pound of boneless lamb leg into 1-inch strips and toss it in a bowl with 0.5 teaspoon of ground cardamom, 0.5 teaspoon of ground cumin, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper to marinate for at least 15 minutes.

2. 2

   Dice 2 large red bell peppers, 1 medium green zucchini, and 1 medium red onion into bite-sized pieces, and mince 3 large garlic cloves.

3. 3

   Heat 2 tablespoons of olive oil in a large wok or skillet over high heat until shimmering, then add the marinated lamb strips and stir-fry for 3-4 minutes until browned on all sides, removing it to a separate plate.

4. 4

   Add 1 more tablespoon of olive oil to the same wok, then add the diced red onion and red bell peppers, stir-frying for 3 minutes until slightly softened.

5. 5

   Stir in the minced 3 large garlic cloves, 0.5 teaspoon of ground cardamom, 0.5 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of dried oregano, 0.25 teaspoon of sumac, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

6. 6

   Return the browned lamb to the wok, along with 1 medium green zucchini and 1 cup of cherry tomatoes, and continue to stir-fry for another 4-5 minutes until the vegetables are tender-crisp and the lamb is cooked through.

7. 7

   Remove the stir-fry from heat and garnish generously with 0.25 cup of fresh parsley, serving immediately with fresh lemon wedges.