Lamb Stir-fry

  • prep 30 mins
  • cook 15 mins
  • serves 4


  • 400g Scotch Lamb leg or fillet cut into strips
  • 2 tbsp red thai curry paste
  • 200g dried Asian noodles (cooked as per packet instructions)
  • 4 shallots, finely sliced
  • 4 cloves garlic, finely sliced
  • 50g coriander, leaves and roots finely chopped
  • 2 green chillies, finely sliced
  • 1 tin of coconut milk
  • Lime wedges
  • 2 tsps Asian fish sauce
  • Pinch of sugar

Stir-fry vegetables

  • 125g green beans, topped, tailed and halved
  • 100g small broccoli florets
  • 2 sweet potatoes, sliced into thin discs
  • 2 courgettes, evenly sliced
  • 2 mixed peppers, evenly sliced
  • Or use a pre-packed bag of vegetables

Preparation method

Combine the lamb with 1 tablespoon of curry paste (if you have time, you can put it in the fridge for 30mins to develop the flavour).

Fry the lamb strips in a pan with vegetable oil until golden brown. Remove the lamb, and add all the vegetables and cook for 2 – 3mins. Add the garlic, coriander, and chillies and stir briefly before adding the lamb, the fish sauce, a squeeze of lime juice, half of the coriander leaves, a pinch of sugar and the coconut milk. Bring to the boil, add the noodles and simmer for 2mins. Season to taste and serve with a lime wedge.

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