Peruvian Potato and Lamb Stir-Fry with Mint and Cilantro

A quick and flavorful stir-fry featuring tender lamb, diced Peruvian potatoes, vibrant bell peppers, and a refreshing touch of mint and cilantro. Perfect for a weeknight dinner.

Prep Time

15 minutes

Total Time

40 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.25/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Healthy

Ingredients

Servings

1lbLamb(cut into 1/2 inch cubes)

£7.00

1.5lbsPeruvian Potatoes(diced into 1/2 inch pieces (e.g., purple, yellow, red))

£1.80

1mediumYellow Onion(thinly sliced)

£0.50

2mediumBell Peppers(1 red, 1 yellow or orange, seeded and sliced)

£1.50

4clovesGarlic(minced)

£0.30

0.3cupFresh Mint(roughly chopped)

£0.75

0.3cupFresh Cilantro(roughly chopped)

£0.75

3tablespoonsSoy Sauce(low sodium)

£0.10

1tablespoonRice Vinegar

£0.05

1teaspoonSesame Oil

£0.15

2tablespoonsVegetable Oil

£0.05

0.5teaspoonRed Pepper Flakes(optional, for heat)

£0.05

to tasteSalt

to tasteBlack Pepper(freshly ground)

Total Cost

£13.00

£3.25 per serving

Instructions

1.
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Set aside.
2.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add lamb and stir-fry until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and red pepper flakes (if using). Remove lamb from the wok and set aside.
3.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add diced potatoes and stir-fry for 8-10 minutes, or until slightly softened and starting to brown. Add onions and bell peppers and continue to stir-fry for another 5 minutes, until vegetables are tender-crisp.
4.
Add minced garlic to the wok and stir-fry for 30 seconds, until fragrant.
5.
Return the cooked lamb to the wok with the vegetables. Pour the soy sauce mixture over the stir-fry and toss to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6.
Remove from heat and stir in fresh mint and cilantro.
7.
Serve immediately over rice or quinoa.

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My Notes

Nutrition Information

Nutrition per serving (375g)

525 kcal / 2197 kJ

Carbs

28g

11% of RDA

Fat

29g

41% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a spicier stir-fry, add more red pepper flakes or a dash of chili oil.

If you don't have Peruvian potatoes, you can substitute with Yukon Gold or other waxy potatoes. Avoid russets as they tend to fall apart.

Adjust the amount of soy sauce to your preference.

Ensure your wok or skillet is hot before adding the lamb to get a good sear.

Cooking Equipment

Wok or Large Skillet

Cutting Board

Knives

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier stir-fry, add more red pepper flakes or a dash of chili oil.

If you don't have Peruvian potatoes, you can substitute with Yukon Gold or other waxy potatoes. Avoid russets as they tend to fall apart.

Adjust the amount of soy sauce to your preference.

Ensure your wok or skillet is hot before adding the lamb to get a good sear.

Peruvian Potato and Lamb Stir-Fry with Mint and Cilantro

Ingredients

Instructions