Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 500 grams boneless lamb shoulder cubes with 1 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon ground cumin, and 0.5 teaspoon ground green cardamom, ensuring the meat is evenly coated.

2. 2

   Heat 50 ml vegetable oil in a large wok or skillet over high heat until shimmering. Flash-fry the seasoned lamb cubes in batches for 2-3 minutes per batch, ensuring they are browned on all sides, then remove the cooked lamb and set aside.

3. 3

   In the same wok, add another 25 ml vegetable oil if needed and sauté 2 large thinly sliced yellow onions until softened, about 5 minutes.

4. 4

   Add 1 thinly sliced red bell pepper and 1 thinly sliced green bell pepper, along with 4 minced cloves of garlic and 20 grams grated fresh ginger, continuing to cook for 3-4 minutes until the vegetables are slightly tender-crisp.

5. 5

   Return the flash-fried lamb to the wok with the vegetables, sprinkle in 0.5 tablespoon ground cumin, 0.5 teaspoon ground green cardamom, and 0.5 teaspoon red pepper flakes, stirring to combine for 1 minute.

6. 6

   Drizzle 1 tablespoon fresh lemon juice and 1 teaspoon honey into the mixture, then toss everything together to coat and heat through for another 2 minutes.

7. 7

   Stir in 30 grams fresh chopped cilantro just before serving this aromatic flash-fried lamb dish.