Classic Recipes
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Potato, Lamb and Cashew Stir Fry Served in Lettuce Cups
| Preparation Time: |
hour 15 minutes
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| Cooking Time: |
hour 10 minutes
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| Serves: |
4 |
Ingredients
4 potatoes, (Royal Blue, Ruby Lou or Nadine) large, unpeeled and cubed
2 lamb fillets, cubed
8 fresh button mushrooms, quartered
8 large lettuce leaves, washed
1 brown onion, large chopped
2 spring onions, chopped
1 garlic clove, crushed
½ green chilli, finely chopped
¼ cup vegetable oil
1 tspn sesame oil
3 tspn soy sauce
2 tblspn hoisin sauce
4 tblspn toasted cashews
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Method
- Boil, steam or microwave potatoes until tender. Drain.
- Heat vegetable oil in wok, add potato, fry until golden brown and just tender, remove from wok. Fry potato until golden brown and just tender. Remove from wok and keep warm.
- Reheat wok and stir- fry lamb over high heat until well browned. Remove and keep warm.
- Fry onion until softened, add spring onions, garlic, mushrooms and chilli. Stir-fry for 2 minutes.
- Blend sesame oil, soy sauce and hoisin sauce. Add to wok, and stir constantly over heat until liquid boils.
- Reduce heat. Add potatoes and lamb. Cook until heated through.
- To serve, spoon into lettuce cups and sprinkle with cashew nuts.
Recommended Varieties
You can use any variety of potato for this recipe, however, the following potatoes tend to work better:
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