Name: Spiced lamb with green beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram lamb backstrap, thinly sliced; 2 teaspoon ground allspice; 1/4 cup (55 grams) firmly packed brown sugar; 1/4 cup (60 millilitres) worcestershire sauce; 2 tablespoon peanut oil; 300 gram green beans, trimmed; 250 gram swiss brown mushrooms, quartered

Ingredients

600 gram lamb backstrap, thinly sliced

2 teaspoon ground allspice

1/4 cup (55 grams) firmly packed brown sugar

1/4 cup (60 millilitres) worcestershire sauce

2 tablespoon peanut oil

300 gram green beans, trimmed

250 gram swiss brown mushrooms, quartered

Method

1.In a medium bowl, combine lamb, allspice, sugar and sauce. Drain lamb; reserve marinade.

2.In a wok, heat half the oil; stir-fry lamb, in batches, until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry beans, mushrooms and reserved marinade until mixture boils and vegetables are tender. Return lamb to wok; stir-fry until hot, season to taste.

Serve with steamed rice. Lamb mixture can be marinated for a few hours or overnight in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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