Chinese · Salad

Lamb Tabbouleh in sweet and sour

This Chinese Tabbouleh leans on sweet and sour to do the heavy lifting. We steam the Lamb for real depth, then bring it together in one pan.

5.0 from 829 cooks

Prep15 min

Cook35 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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