Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 500 grams of thinly sliced lamb with 1 tablespoon of tamarind paste, 1 tablespoon of honey, 2 tablespoons of soy sauce, 1 tablespoon of grated fresh ginger, and 2 minced garlic cloves, then let the mixture marinate for at least 15 minutes.

2. 2

   Heat 1 tablespoon of rapeseed oil in a large wok or heavy-bottomed frying pan over high heat until it begins to shimmer.

3. 3

   Add the marinated lamb to the hot pan and stir-fry for 3 to 4 minutes until it is browned and mostly cooked through, then remove the lamb from the pan and set it aside.

4. 4

   Add the remaining 1 tablespoon of rapeseed oil to the pan, then add 300 grams of julienned turnip and 150 grams of julienned carrots and stir-fry for 5 to 7 minutes until they begin to soften.

5. 5

   Stir in 200 grams of thinly sliced leeks and 200 grams of shredded green cabbage, then cook for an additional 3 to 4 minutes until the vegetables are tender-crisp.

6. 6

   Return the cooked lamb to the pan along with the remaining 1 tablespoon of tamarind paste and 2 tablespoons of steel-cut oats, then toss everything together thoroughly to coat and heat through for 1 to 2 minutes.

7. 7

   Season the stir-fry generously with salt and freshly ground black pepper to taste and serve immediately for a flavourful meal.