Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of thinly sliced lamb shoulder with 1 teaspoon salt, 0.5 teaspoon black pepper, 1.5 teaspoons ground cumin, and 1 teaspoon ground coriander for 15 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over high heat until smoking, then add 3 whole star anise pods and stir-fry for 30 seconds until fragrant.

3. 3

   Add the marinated lamb in batches to the hot oil and flash-fry for 2-3 minutes until browned on all sides, then remove the cooked lamb and star anise pods from the wok and set aside.

4. 4

   Add 2 more tablespoons of vegetable oil to the wok, then stir-fry 1 large thinly sliced yellow onion and 4 cloves of minced garlic for 2 minutes until softened.

5. 5

   Add 2 medium julienned carrots and 1 large thinly sliced red bell pepper to the wok, along with 1 tablespoon of grated fresh ginger and 1 teaspoon of smoked paprika, and stir-fry for 4 minutes until the vegetables are slightly tender-crisp.

6. 6

   Return the flash-fried lamb to the wok, pour in 0.5 cup of lamb or beef broth, bring to a simmer, and cook for 2 minutes, allowing the flavors to meld.

7. 7

   Garnish with 0.25 cup of fresh chopped cilantro before serving immediately with rice or warm flatbread.