Thursday, May 29, 2014

Lamb with Asparagus

Serves: 4
Prep. Time: 10 min
Cooking Time: 50 min

  • 350 g asparagus 
  • 450 g lean lamb 
  •  3 tbsp groundnut (peanut) oil 
  •  salt and freshly ground pepper 
  •  2 cloves garlic, crushed 
  •  250 ml stock 
  • 1 tomato, skinned and cut into wedges 
  • 1 tbsp cornflour (cornstarch) 
  •  3 tbsp water 
  • 1 tbsp soy sauce 
  1. Cut the asparagus into diagonal chunks and place in a bowl. 
  2. Pour over boiling water and leave to stand for 2 minutes then drain. 
  3. Slice the lamb thinly against the grain. 
  4. Heat the oil and stir-fry the lamb until lightly coloured. 
  5. Add the salt, pepper and garlic and stir-fry for 5 minutes. 
  6. Add the asparagus, stock and tomato, bring to the boil, cover and simmer for 2 minutes. 
  7. Mix the cornflour, water and soy sauce to a paste, stir it into the pan and simmer, stirring, until the sauce clears and thickens

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