Lamb and Veggie Pot Stir-Fry

Stir-frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. For Lamb stir-fry, the only effort needed is to cook the lamb strips for about 6-7 minutes before incorporating them with other vegetables and sauce. This is done to avoid undercooking or overcooking of the strips. I like to keep my recipes simple, flavorful, and less time-consuming. This recipe is excellent when you have just under 20 minutes to get a meal ready. It tastes best when served with steamed rice or just on its own with a raw green salad.

Calories – 350c
Prep Time – 5 minutes (marination of the lamb)
Cook Time – 15 minutes
Serves – 2-3


250 gms Lamb Strips
1 Onion
1 Bell Pepper
2 Green Chilies
2 Garlic Cloves
1 Carrot
5-6 Baby Corn
5-6 Mushrooms
Handful Basil Leaves
1 Tsp Ginger-Garlic paste (marination)
3 Tbsp Soy Sauce
1 Tbsp Honey
1 Tsp Cornflour with 1/2 cup water (optional)
Seasoning (Salt, Black Pepper Powder, Red Chili Flakes, and Lemon Juice)
Garnish (White Sesame Seeds, basil leaves, and Spring Onions)


  • Marinate the lamb strips with ginger-garlic paste for about 5 minutes. Heat 3Tbsp oil in a pan and cook the lamb strips on each side for about 6-7 minutes in total.
  • Add chopped Garlic, sliced Onion, Bell Pepper, Carrot, Mushrooms, and Baby Corn (slit into halves).
  • Add 3Tbsp Soy Sauce, 1Tbsp Honey, 1Tbsp Black Pepper Powder, 1Tbsp Red Chili Flakes, 1Tbsp Lemon Juice, and Salt to taste. Add a few drops of water to create steam and cook for about 5 minutes or until the vegetables and lamb are tender.
  • Add Cornflour mixed with water for thick consistency (optional)
    Garnish with Basil Leaves, Sesame Seeds, and Spring Onions.

Serve the stir-fry with steamed rice or just on its own if you are looking for a delicious diet meal. I hope you enjoy this quick and simple recipe and let me know your view in the comment section.

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