Lamb stir-fry with coconut rice gluten-free

Recipe: Lamb stir-fry with coconut rice (gluten-free)


  • 2 tbs tamari
  • 1/4 tsp bicarbonate of soda
  • 2 tsp arrowroot
  • 2 tbs sunflower oil
  • 350g lamb backstrap, thinly sliced
  • 3cm piece ginger, cut into thin strips
  • 1 long red chilli, seeds removed, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 175g snow peas, ends trimmed, halved diagonally
  • Thinly sliced spring onions, to garnish
  • Coconut rice – 200ml coconut cream
  • 225g basmati rice


  1. To make rice, mix cream with 180ml water. Place rice and liquid in a large pan with 1 teaspoon salt and bring to boil. Reduce heat to low, simmer for 10 minutes, then drain.
  2. Meanwhile, combine tamari, soda and arrowroot in a small bowl until smooth, then set aside. Heat half the oil in a wok over high heat and cook lamb in batches until browned. Remove and set aside.
  3. Heat remaining oil and add ginger, chilli and carrot. Stir-fry for 1 minute, then return lamb to wok with snow peas and tamari mixture, and toss for a further minute. Serve with coconut rice and garnish with spring onions.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)