Ginger lamb stir-fry with ‘half-the-carbs’ rice
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Ginger lamb stir-fry with ‘half-the-carbs’ rice
Cooking cauliflower in with your rice boosts your fibre intake and makes it lower in carbs overall
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
536Kcal
Fat
17gr
Saturates
5gr
Carbs
60gr
Sugars
23gr
Fibre
7gr
Protein
34gr
Salt
2.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g basmati rice, rinsed
- 250g small cauliflower florets
- about 250g lean lamb leg steaks
- 2 peppers, any colour
- 1 bunch spring onions
- 20g root ginger
- 2 garlic cloves
- 1 tbsp vegetable oil
- 2 tsp cornflour
- 2 tbsp light soy sauce* or tamari
- 1 tbsp clear honey
Step by step
- Put the rice in a medium saucepan with a pinch of salt and 175ml boiling water from the kettle. Bring to the boil and stir well then add the cauliflower to the pan – it will cook in the steam from the rice. Cover with a lid and cook on a low heat for 15 minutes until tender; leave to rest off the heat.
- As soon as the rice is on, prep the stir-fry ingredients. Trim the lamb steaks and slice into thin strips; deseed and thinly slice the peppers and chop the spring onions into short chunks (reserve a few of the green parts for garnish). Peel the ginger then cut it into matchsticks and slice the garlic thinly.
- Heat half the oil in a wok or large non-stick frying pan. Season the lamb and stir-fry for 2-3 minutes on a high heat until browned; lift out to a plate.
- Add the rest of the oil to the wok and stir-fry the peppers for 2 minutes then add the spring onions, ginger and garlic. Stir-fry for 2 minutes then add a splash of water and cook for 1-2 minutes more.
- Mix the cornflour to a paste with 2 tablespoons cold water, the soy sauce or tamari, and honey. Add this to the wok along with the browned lamb, and stir until thickened and combined.
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Lightly mash the cooked cauliflower into the rice, divide between bowls and top with the stir-fry. Finely chop the spring onion greens and scatter on top.
*Use tamari, not soy, if required for gluten-free.
