Shredded Lamb Stir Fry

Main Ingredient:

Lamb

Ingredients:

• 500gms lean lamb shoulder
• 2 cloves of garlic, minced
• 2 tablespoons ginger, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 200gms string beans
• 2 tablespoon olive oil
• 50gms cashews
• Salt and pepper to taste
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame seeds

Instructions:

1. Using a slow cooker, cook the lamb shoulder on low for 8 hours until it is tender and can be easily shredded.
2. Once the lamb is cooked, shred it using two forks and set it aside.
3. Heat olive oil in a wok or large frying pan over medium-high heat. Add in the minced garlic and ginger, stir for about 30 seconds until fragrant.
4. Add in the shredded lamb and stir fry for about 2 minutes.
5. Add in the bell peppers and string beans. Stir fry until the vegetables are tender-crisp, about 5 minutes.
6. Stir in the soy sauce, cashews, and season with salt and pepper to taste.
7. Sprinkle the stir fry with sesame seeds before removing it from heat.

Nutritional Value per serving:

• Calories: 450
• Protein: 65g
• Fat: 15g
• Carbs: 20g

Plating:

Use a round, deep serving dish which allows the colorful stir fry to pop. Portion the Shredded Lamb Stir Fry evenly into the dish, making sure to have a fair distribution of the lamb, vegetables, and cashews. Sprinkle additional sesame seeds on top for garnish. Serve with a side of lightly steamed broccoli or a fresh green salad to complement the rich flavors. The final look should be as colorful and appetizing as it is healthy and protein-rich.