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Stir-fried Lamb with Red Peppers

Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.


350g / 12oz New Zealand Lamb neck fillet or leg meat, cut into thin strips
2.5cm / 1in fresh ginger, peeled and grated
1 clove garlic, crushed
4 spring onions, chopped
60ml / 4 tbsp black bean sauce
15ml / 1 tbsp vegetable oil
1 red pepper, de-seeded and thinly sliced
1 red onion, skinned and cut into thin wedges

  • Marinade the lamb with the ginger, garlic, white parts of the spring onions (keep the green tops for garnish) and black bean sauce for 30 minutes.
  • Heat the oil, add the lamb and marinade ingredients and stir-fry for 5 minutes until sealed and starting to brown.
  • Add the pepper and onion. Fry for another 5 minutes stirring the ingredients often until the lamb is tender and the vegetables just cooked.
  • Serve sprinkled with the reserved spring onion tops.

Hints and Tips

Marinating time can be omitted but the meat will not absorb the delicious flavours of the marinade so well.

Black bean sauce can be brought ready prepared from large supermarkets.

Serves 2

Meat New Zealand

© Meat New Zealand 2001