Our tested Stir-Fried Lamb Chowder: bright, generous, and balanced with garlic and chilli. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and chilli 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.
Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the extra-virgin olive oil and the rest of the garlic and chilli flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
Weeknight-friendly Sweet Potato Crumble with the garlic and chilli we come back to again and...
Mediterranean This Mediterranean Pancakes leans on roasted pepper to do the heavy lifting. We glaze the...
Mediterranean
Members
The kind of Mediterranean plate you make on repeat. garlic and chilli, a proper grill, and a...
Mediterranean This Mediterranean Salad leans on roasted pepper to do the heavy lifting. We smoke the Squash...