Chilli Potato, Lamb and Mushroom Stir-fry 

Chilli gives potatoes, mushrooms and lamb a delightful piquancy in this easy mid-week stir-fry.

Ingredients:

3 medium potatoes

1 Tbsp canola oil

2 red chillies, deseeded and finely sliced

300 g lean lamb, cut into strips

1 onion, sliced

2 cup sliced button mushrooms

1 green capsicum, sliced

1 Tbsp salt-reduced soy sauce

1 Tbsp salt-reduced beef stock, if needed

1/2 cup toasted almonds

Directions:

Microwave or boil potatoes until just tender. Cool. Cut into strips and set aside.

Heat oil in a wok. Add chillies. Cook for 1 minute. Add lamb strips. Saute quickly until tender. Remove and set aside.

Add onion, mushrooms, capsicum and soy sauce. Stir-fry for about 2 minutes or until onion is soft.

Add cooked lamb and potato strips to vegetables. Cook for a further 2-3 minutes. Add a little stock if necessary to stop sticking. Stir through toasted almonds. Serve immediately with a fresh green salad.

Variations:

Serving suggestion not included in nutrient analysis

Author:

Fresh Finesse

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