Malaysian Lamb Stir Fry
For 2 (For 4)
Onion: 1 (2)
Red Pepper: 1 (2)
Green Pepper: 1 (2)
Red Chilli: 1 (2)
Lemongrass: 1 sticks (2 sticks)
Chicken Stock Pot: 1 (2)
Lamb Strips: 1 pack (2 packs)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Desiccated Coconut: 1 pod (2 pods)
Basmati Rice: 1 bag (2 bags)
Kecap Manis: 1 pod (2 pods)
Chiu Chow Chilli Oil: 1 pod (2 pods)
Crispy Fried Onions: 1 pod (2 pods)
Per serving: Energy (kcal) 727 Fat 19g of which saturates 6g Carbohydrates 98g of which sugars 17g Protein 44g Salt 3.6g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Malaysian and Singaporean cuisine is so dizzyingly diverse that a casual meal can start to feel like peeling back layers of history and colonisation, encountering Thai flavours, Chinese techniques, Indian aromas, and traces of both Western and Middle Eastern influence among the fragrancy and punch of local Malay cuisine. This succulent lamb is an example of how southern Chinese-style cooking has become richer and spicier in its Malaysian incarnation— sweeter, darker kecap manis takes soy sauce’s place, while a garnish of toasted coconut, crispy onions and smoky chilli oil offers an unforgettable first impression before the first bite
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 50 minsFor 4 - 65 mins
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