Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 450 grams of thinly sliced lamb shoulder with 2 teaspoons of Baharat spice blend, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then toss to coat thoroughly.

2. 2

   Prepare the tamarind glaze by whisking together 3 tablespoons of tamarind paste, 2 tablespoons of date molasses, 0.25 cup of water, and 1 teaspoon of ground coriander in a small bowl until smooth.

3. 3

   Heat 1 tablespoon of olive oil in a large wok or high-sided skillet over high heat until shimmering, then add the seasoned lamb and stir-fry for 3 to 4 minutes until browned and mostly cooked through, removing the lamb to a plate.

4. 4

   Add the remaining 1 tablespoon of olive oil to the wok along with 1 large sliced red onion, 2 medium thinly sliced bell peppers, and 1 medium julienned zucchini, stir-fry for 5 to 7 minutes until the vegetables are crisp-tender.

5. 5

   Stir in 4 minced cloves of garlic to the vegetables and cook for an additional 1 minute until fragrant.

6. 6

   Return the cooked lamb to the wok with the vegetables, pour in the prepared tamarind glaze, and toss everything together to coat for 1 to 2 minutes until the sauce slightly thickens and everything is well combined and heated through.

7. 7

   Garnish the Wok-Tossed Baharat Lamb and Tamarind Vegetable Medley with 0.25 cup of chopped fresh parsley and 2 tablespoons of chopped fresh mint before serving immediately.