Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • ½ tsp salt
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ cup (60ml) oil
  • 600g lamb fillet, sliced diagonally
  • oil, for cooking
  • 2 onions, thinly sliced
  • 500g English spinach, shredded
  • 1 tbsp lime juice
  • 2 tbsp toasted pine nuts

Instruction

  • <p><strong>1.</strong> Combine the garlic, ginger, salt, spices and oil in a shallow glass or ceramic bowl. Add the sliced lamb and mix until well combined. <em>Cover and refrigerate for at least 2 hours</em>.</p> <p><strong>2.</strong> Heat the wok until very hot, and stir-fry the lamb in three batches over high heat for 2–3 minutes, or until the lamb is golden brown and just cooked. Remove the lamb from the wok and cover to keep warm.</p> <p><strong>3.</strong> Reheat the wok and add 1 tablespoon of the oil. Stir-fry the sliced onion over medium-high heat for 2–3 minutes, or until slightly softened. Add the spinach, cover and steam for 1–2 minutes, or until the spinach has just wilted. Return all the lamb and juices to the wok along with the lime juice and toasted pine nuts. Toss until thoroughly combined and season well with salt and pepper. Serve immediately.</p>