Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 500 grams lean lamb loin strips with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

2. 2

   Heat 1 tablespoon rapeseed oil in a large wok or heavy-bottomed pan over high heat until shimmering, then add the seasoned lamb strips and stir-fry for 3-4 minutes until browned, removing them from the pan and setting aside.

3. 3

   Add the remaining 1 tablespoon rapeseed oil to the hot pan, then add 2 medium julienned carrots, 1 medium julienned parsnip, and 1/2 small julienned swede, stir-frying for 5-7 minutes until slightly tender-crisp.

4. 4

   Stir in 3 minced cloves of garlic and 1 grated inch of fresh ginger into the vegetables, cooking for 1 minute until fragrant.

5. 5

   In a small bowl, whisk together 3 tablespoons harissa paste, 2 tablespoons Scotch whisky, 1 tablespoon honey, and 1 tablespoon lemon juice, then pour this mixture into the pan with the vegetables.

6. 6

   Return the browned lamb strips to the pan, add the cornflour slurry made from 1 teaspoon cornflour and 2 tablespoons cold water, and stir continuously for 1-2 minutes until the sauce thickens and coats the lamb and vegetables.

7. 7

   Taste and adjust seasoning with additional salt and black pepper as needed.

8. 8

   Serve immediately, garnished with 2 tablespoons chopped fresh parsley.