(ED) / DF / GF / Low Amines / LS / MSG Free

Lamb and Cashew Stirfry

Serves 4


For stir fry

  • 500 grams of lamb back strap or lamb rump steaks thinly sliced
  • 1 clove of garlic
  • 2 celery stalks, trimmed and sliced
  • 100 grams of green breans, trimmed and sliced (about 2 cm)
  • 3 spring onions (scallions) diagonally sliced (2 to 3 cm)
  • 2 tablespoons of rice bran or canola oil for cooking

For sauce

  • 3 tablespoons of cashew paste store bought (e.g. Melrose or Macro) or homemade
  • 1/4 teaspoon of citric acid
  • 1 tablespoon of water
  • 1 tablespoon of golden syrup
  • 1 garlic clove
  • 1 spring onion (scallion) sliced very finely


  1. Make sauce by blending all the ingredients together, add a little water if too thick
  2. Heat 1 tablespoon of oil in a large frypan or wok, stir fry lamb until lightly brown all over, remove lamb from the pan and set aside.
  3. Heat the remaining oil, add the celery and garlic and stirfry for a minute (or longer if you want your celery to be a bit softer)
  4. Return lamb to the pan with the spring onion.
  5. Once heated toss through add the sauce
  6. Optional add a 1/4 cup of cashews (raw)

Serve with white rice.

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