Lamb stir-fry with tahini
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Lamb loin strip; cut into thin |
| ; slices (11 oz) | ||
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Ground cummin |
| ¼ | teaspoon | Hot chilli paste; optional |
| 200 | grams | Baby French beans; (7oz) |
| ½ | Clove garlic; chopped | |
| 2 | tablespoons | Water |
| 2 | Tomatoes; diced | |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Tahini |
Directions
In a bowl marinate lamb slices with a quarter of the olive oil, the cummin and the hot chilli paste.
Heat half the remaining oil in a wok and stir-fry beans and garlic for 30 seconds.
Add 2 tbsp water, cover and cook, stirring occasionally, until beans are tender. Add tomato and cook for about 1 minute.
Season with salt and pepper and transfer vegetables to a dish. Keep dish warm.
Heat remaining oil in wok and stir-fry lamb for a few minutes. Stir in tahini, season with salt and pepper and serve over vegetables.
Converted by MC_Buster.
Per serving: 131 Calories (kcal); 11g Total Fat; (71% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.