Lamb, Sugar Snap Peas and Red Capsicum Stir-Fry

By Dixie Elliott

Lamb, Sugar Snap Peas and Red Capsicum Stir-Fry
This tasty South-East Asia inspired meal is flavoured with the dark, syrupy Indonesian sauce kecap manis, which adds a robust flavour to the lamb backstraps and fresh vegetables.

Serves 4

2 tbsp vegetable oil

⅓ cup kecap manis

1 lemon, juiced (you will need ¼ cup juice)

salt and white pepper

2 lamb backstraps

1 large red capsicum, deseeded, thinly sliced

200g sugar snap peas, trimmed

4 green onions, thinly sliced diagonally

1 long red chilli, deseeded, finely chopped

1 small red chilli, deseeded, finely chopped

steamed rice, to serve

fried shallots, to serve


1. Combine 1 tbsp oil, kecap manis, lemon juice, salt and pepper in a bowl. Thinly 
slice lamb diagonally and add to marinade. Toss until well combined. Cover and 
set aside for 20 minutes.

2. Heat a wok over high heat, add 2 tsp oil. Add a quarter of lamb and stir-fry for 1-2 minutes or until browned. Set aside. Cook remaining portions of lamb and set aside.

3. Add capsicum to wok and stir-fry for 1 minute. Add peas, onion and chillies. Stir-fry for 1 minute. Add 1 tbsp water and cover for 1 minute. Remove 1/3 cup of capsicum and pea mixture and finely shred to top stir-fry to serve. Return lamb to wok with remaining marinade. Heat thoroughly.

4. Spoon rice onto plates. Top with stir-fry, shredded vegetables and sprinkle with fried shallots.


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