Dairy-Free Cumin Lamb Stir-Fry

Ingredients

• 180 g lamb shoulder, thinly sliced, against the grain
• ½ red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp fresh ginger, finely grated
• 1 tsp ground cumin
• 1 tbsp gluten-free tamari
• 1.5 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp olive oil
• 0.35 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• ¾ cup cooked rice

Method

1. Season lamb with salt and cumin; let the flavors settle.5 min timer
2. Sear lamb in hot oil until deeply browned; transfer out.
3. Stir-fry onion and pepper until crisp-tender, then soften garlic and ginger.4 min timer
4. Add tamari, vinegar and honey; reduce until the sauce clings.2 min timer
5. Return lamb briefly; serve over rice with herbs scattered on top.