Fragrant Stir Fry Lamb with Coconut Rice
This lamb stir fry recipe with colourful capsicums and shiitake mushrooms is quick to cook. Serve with coconut flavoured rice. You can easily make this
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.
Cooking tools:
- Wok
- Skillet
- Plate
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Fork
- Spoon
- Wooden spoon
- Stove
- Serving platter
Ingredients
- 500g butterflied lamb leg, sliced into strips
- 1 tbsp Chantal Organics Coconut Oil
- 1 green capsicum, sliced
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 100g shiitake mushrooms, sliced
- 1 tbsp curry powder
- Salt
- black pepper
- 1 tbsp Chantal Organics Tamari Soy Sauce
- ½ cup coriander, roughly chopped
- Coconut rice
- 1 can Chantal Organics Coconut Milk
- 2 cups long grain rice
- 1 cup water
- 1 tsp salt
- 1 tsp sugar
- 3 tbsp coconut chips, toasted
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