Keto Stir Fry with Lamb
Roberta Kapsalis
PREP TIME10 minsCOOK TIME30 minsTOTAL TIME40 mins COURSEMain CourseCUISINEKeto Mediterranean SERVINGS 6
INGREDIENTS
- 4 tbsp butter we prefer goat butter
- 2 small spring onions
- 4 cloves garlic
- 700 g (24.6 oz) lamb cubed from the leg
- 1 tsp sea salt
- 1 tsp Ceylon cinnamon
- 1 tbsp red paprika powder We used sweet. If you want to use the hot variety, then 2/3 tsp
- 1 tsp oregano dried
- 100 ml (1/2 cup) water
- 4 whole bay leaves
- 1 small zucchini
- 1 medium tomato
- 2 tbsp olive oil
- 2 tablespoons freshly ground sesame seeds
- 2 tsp black pepper freshly ground
- 2 whole horn peppers you can use chili peppers
INSTRUCTIONS
- Melt the butter in a deep wok type pan. Finely chop spring onion and garlic and sauté it in butter. now add lamb cubes and keep stirring with a wooden spoon.
- When the lamb cubes are brown from all sides, add salt, oregano, cinnamon, red paprika powder and bay leaves. Cover the wok with a lid and let it simmer at low temperature.
- Place water, tomato, peeled zucchini, and olive oil in a blender and blend them until smooth. Add this mixture to the meat and keep stirring. Cover it again with a lid and let it cook for 10 minutes. Occasionally stir. If the liquids evaporate, add more water.
- Using a food processor or coffee grinder, puls the sesame seeds for several seconds. Be careful not to create a paste. Sprinkle sesame seeds all over your lamb stir fry and keep stirring. Add 2 whole horn peppers on top and cover the wok. Turn off the stove and let it sit there for 15 minutes before serving.
- Season with freshly ground black pepper when served. You can also add freshly ground aged cheese of your choice.
