Lamb + Chilli Stir Fry

Cast your mind back to the Herb Roasted Leg of Lamb recipe I shared a few weeks ago. That dish in itself was yummy, but we had lots of lamb leftovers, which I decided to turn into this Lamb + Chilli Stir Fry the next day for lunch.

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I combined the leftover lamb with chopped mushrooms, garlic, fresh chilli and fresh baby spinach leaves to make a delicious paleo meal. Since the original roast had almonds and walnuts in it, I tossed a few extra in the pan for added crunch. I haven’t given quantities for this recipe as it really was a make it up as I went along dish. Adjust the ingredient amounts to your personal taste.

I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next. 

Lamb + Chilli Stir Fry

The Purple Pumpkin Blog

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

  

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• olive oil
• mushrooms chopped
• leftover roast lamb cut into bite size pieces
• garlic cloves peeled and crushed
• fresh red chilli deseeded and finely chopped
• whole almonds
• walnut pieces
• fresh baby spinach leaves

Instructions

 

• Heat a little olive oil in a large frying pan.
• Add the mushrooms and stir fry for a couple of minutes until softened.
• Add the lamb, garlic and chilli and stir fry until the meat it warmed through.
• Add the almonds and walnuts and stir fry for another couple of minutes.
• Finally, add the spinach and mix through until it starts to wilt.
• Serve on warmed plates.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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