Spicy Lamb with Tomatoes and Edamame Beans
This recipe can be tossed with pasta or tucked into warm tortillas.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, lactose-free, peanut free, tree nut free
Taste and Texturemeaty, savory
- 2 tbsp soy sauce 25 mL
- 2 tbsp dry sherry or Shaoxing rice wine 25 mL
- 2 tsp curry powder 10 mL
- 1 tsp ground cumin 5 mL
- 1 tsp granulated sugar 5 mL
- ½ tsp salt or to taste 2 mL
- 1/2 tsp hot pepper flakes 2 mL
- 2 tbsp vegetable oil 25 mL
- 1 tbsp chopped garlic 15 mL
- 8 oz ground lamb 250 g
- ¾ cup frozen edamame beans 175 mL
- 3 tbsp water 45 mL
- ½ cup halved cherry tomatoes 125 mL
- ¼ cup chopped fresh cilantro 50 mL
In a small bowl, combine soy sauce, sherry, curry powder, cumin, sugar, salt and hot pepper flakes and stir well. Set aside.
Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 15 seconds.
Add ground lamb and using a spatula break up meat and spread into a single layer. Toss well. Cook, tossing occasionally, until no longer pink on the outside, about 1 minute.
Add soy sauce mixture and toss well. Add edamame beans and water. Cook, tossing occasionally, until lamb is no longer pink and edamame beans are hot, about 1 to 2 minutes more.
Add cherry tomatoes and cilantro and toss well. Transfer to a serving plate. Serve hot or warm.
2007 Nancie McDermott