R11
Main courses - Lamb
continued
R10
Lamb and bean nachos
with salsa
1 tablespoon oil
500g lamb mince
30g packet taco seasoning mix
425g can kidney beans, drained
1
/
2
cup beef stock
2 tablespoons tomato paste
240g pkt plain corn chips, toasted
150g grated tasty cheese
250g avocado, mashed
3
/
4
cup sour cream
1 quantity prepared salsa
SALSA INGREDIENTS
4 large roma tomatoes, chopped
1 small spanish onion, finely diced
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 tablespoon sweet Thai chilli sauce
1 tablespoon finely chopped coriander leaves
1. Heat oil in frypan on ‘High Sear’ setting. Add
mince, cook until brown, stirring constantly to
avoid meat lumping.
2. Add seasoning mix, beans, stock and tomato
paste. Cover with lid and bring to the boil,
reduce to heat setting 4-6.
3. Simmer uncovered for 10 minutes or until lamb
mixture thickens, stirring occasionally.
4. Spread corn chips onto an oven proof dish.
Top with lamb mixture, sprinkle with cheese and
bake in a moderately hot oven 220ºC, or under
a preheated grill, or until heated through and
cheese melts.
5. Serve topped with avocado, sour cream and
prepared salsa.
SALSA
Combine salsa ingredients and mix well.
4
Lamb and peanut stir-fry
2 tablespoons peanut oil
500g lamb strips
2 red capsicum, trimmed, seeded and sliced
150g snow peas, trimmed
500g English spinach
2 tablespoons Teriyaki sauce
1
/
4
cup oyster sauce
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
2 red chillies, crushed
1 tablespoon brown sugar
2 teaspoons cornflour
1 tablespoon water
250g unsalted peanuts
2 tablespoons shredded basil leaves
1. Heat oil in frypan on ‘High Sear’ setting. Stir-fry lamb
strips in two batches for 1-2 minutes. Remove each
batch when cooked and allow pan to reheat before
stir-frying the next. Remove lamb and set aside.
2. Stir fry capsicum and snow peas, until tender.
3. Return lamb to frypan. Add spinach, sauces, garlic,
ginger and chillies.
4. Combine brown sugar, cornflour and water. Stir
through lamb mixture. Reduce to heat setting 4-6
and simmer to thicken the sauce.
5. Fold in the nuts and basil leaves just
before serving.
Serve with rice.
4
