Spicy Lamb with Tomatoes and Edamame Beans

This image courtesy of Joseph DeLeo

This recipe can be tossed with pasta or tucked into warm tortillas.


Cooking Methodstir-frying



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


  1. In a small bowl, combine soy sauce, sherry, curry powder, cumin, sugar, salt and hot pepper flakes and stir well. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Add cherry tomatoes and cilantro and toss well. Transfer to a serving plate. Serve hot or warm.


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