Ginger lamb stir-fry with ‘half-the-carbs’ rice
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Ginger lamb stir-fry with ‘half-the-carbs’ rice
Cooking cauliflower in with your rice boosts your fibre intake and makes it lower in carbs overall
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
536Kcal
Fat
17gr
Saturates
5gr
Carbs
60gr
Sugars
23gr
Fibre
7gr
Protein
34gr
Salt
2.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 75g basmati rice, rinsed
- 250g small cauliflower florets
- about 250g lean lamb leg steaks
- 2 peppers, any colour
- 1 bunch spring onions
- 20g root ginger
- 2 garlic cloves
- 1 tbsp vegetable oil
- 2 tsp cornflour
- 2 tbsp light soy sauce* or tamari
- 1 tbsp clear honey
Step by step
- Put the rice in a medium saucepan with a pinch of salt and 175ml boiling water from the kettle. Bring to the boil and stir well then add the cauliflower to the pan – it will cook in the steam from the rice. Cover with a lid and cook on a low heat for 15 minutes until tender; leave to rest off the heat.
- As soon as the rice is on, prep the stir-fry ingredients. Trim the lamb steaks and slice into thin strips; deseed and thinly slice the peppers and chop the spring onions into short chunks (reserve a few of the green parts for garnish). Peel the ginger then cut it into matchsticks and slice the garlic thinly.
- Heat half the oil in a wok or large non-stick frying pan. Season the lamb and stir-fry for 2-3 minutes on a high heat until browned; lift out to a plate.
- Add the rest of the oil to the wok and stir-fry the peppers for 2 minutes then add the spring onions, ginger and garlic. Stir-fry for 2 minutes then add a splash of water and cook for 1-2 minutes more.
- Mix the cornflour to a paste with 2 tablespoons cold water, the soy sauce or tamari, and honey. Add this to the wok along with the browned lamb, and stir until thickened and combined.
-
Lightly mash the cooked cauliflower into the rice, divide between bowls and top with the stir-fry. Finely chop the spring onion greens and scatter on top.
*Use tamari, not soy, if required for gluten-free.
