Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 500 grams of lamb shoulder into uniform strips and set aside.

2. 2

   Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering, then add the lamb and sear for 3-4 minutes until browned.

3. 3

   Add 2 large yellow onions, thinly sliced, and 3 medium carrots, julienned, to the wok and stir-fry for 5-7 minutes until slightly softened.

4. 4

   Stir in 4 minced garlic cloves, 1 tablespoon of gochujang, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander, cooking for 1 minute until fragrant.

5. 5

   Incorporate 2 sliced bell peppers (red and green) and 1 tablespoon of tomato paste, then pour in 0.25 cup of lamb broth, stirring to combine all ingredients.

6. 6

   Reduce heat to medium, cover, and let simmer for 8-10 minutes, or until the vegetables are tender-crisp and the lamb is cooked through, adding salt to taste.

7. 7

   Serve immediately, garnished with fresh cilantro if desired.