Minced lamb stir fry with tomatoes and coriander
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Ingredients
rice for four
400g minced lamb
dash of rapeseed oil
4 garlic cloves, finely chopped
1 red chilli, de-seeded and finely chopped
2 thumb size pieces of ginger, finely chopped
4 tbsp soya sauce
½ tbsp honey
zest of 2 limes, juice of 1 small one
3 spring onions, sliced
1 head of pak choy, leaves pulled apart and larger leaves sliced
8 cherry tomatoes, quartered
bunch of coriander, stalks and leaves roughly chopped separately
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Heat the oil in a large wok and fry the garlic, chilli and ginger for thirty seconds.
Add the lamb and and brown it all over. Add the soya sauce, honey and lime juice and zest. Taste and season.
Stir in the spring onions, pak choy, coriander stalks and tomatoes. The heat should wilt the pak choy almost straight away.
Serve with the rice and sprinkle the coriander leaves over the mince.
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