Lamb Curry Stir Fry
Serves 4
Adapted from Fit Men Cook
2 cups cooked, dried rice (one-day old rice is best)
1 pound lamb leg meat, cut into bite sized pieces
2 tablespoons avocado or vegetable oil, divided
1 tablespoon salt, divided
1 tablespoon pepper, divided
3½ teaspoons curry powder (1 tablespoon + ½ teaspoon), divided
1½ tablespoons soy sauce, plus more for garnish
2 green onions, thinly sliced
3 cloves garlic, minced
1½ tablespoons ginger, minced
1 bell pepper, cut into bite-sized pieces
1-2 medium carrots, cut into bite-sized pieces (about ½ cups)
½ cup frozen peas
2 eggs
2-3 tablespoons fresh basil, plus more for garnish
2-3 tablespoons cilantro, plus more for garnish
1 tablespoon lime zest (about 2 limes)
Sriracha, for garnish (optional)
Heat a large nonstick wok or skillet over medium-high heat. As it’s heating up, add 1 tablespoon avocado or vegetable oil. Once hot, add the lamb and let it sear, untouched, for 3-4 minutes. Sprinkle in 1 teaspoon salt, 1 teaspoon pepper, 1½ teaspoons curry powder, and 1 tablespoon soy sauce. Stir everything together until well combined and let it cook for an additional 2-3 minutes (you don’t need the lamb to be fully cooked through as you’ll be adding it back into the pan later). Remove the lamb from the pan and set aside.
Reduce the heat to medium heat (make sure the temperature of the pan has decreased or you risk burning the ingredients). Add green onions, garlic, and ginger and stir continuously for 2 minutes.
Add the bell peppers, carrots, frozen peas, 2 teaspoons curry, 1 teaspoon salt, and 1 teaspoon pepper. Mix everything together until the seasoning is well incorporated. Sauté the veggies until soft, about 5 minutes.
Reduce the heat to low and make a hole in the middle of the veggies in the pan. Carefully crack the eggs into that hole and let the eggs sit for about 1 minute, letting the egg whites solidify. Slowly break up the eggs and egg yolk, allowing for all of the egg to fully cook. As the egg cooks, slowly break apart the egg until you have scrambled eggs. Once the eggs are cooked and scrambled, incorporate them into the rest of the veggies.
Add the lamb, basil, and cilantro to the pan and incorporate them into everything. Add the rice to the pan and slowly break it apart. As it breaks up mix it into the rest of the stir fry.
Sprinkle in the lime zest, 1 teaspoon of salt, 1 teaspoon of pepper, and an additional ½ tablespoon soy sauce, if it needs it. Mix everything together until well incorporated.
Garnish with sriracha, if you like.
Enjoy!
