Stir-fried lamb with orange

serves 4
ingredients
450g/1lb minced lamb
2 garlic cloves, crushed
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 red onion, sliced
finely grated zest and juice of
1 orange
2 tablespoons light soy sauce
1 orange, peeled and segmented
salt and freshly ground black pepper
• Heat a wok or large heavy frying pan, without adding any oil. Add the
lamb to the wok, and dry-fry for 5 minutes until evenly browned. Drain
away any excess fat from the wok.
• Add the garlic, cumin, coriander and onion to the wok or pan, and
stir-fry for a further 5 minutes.
• Stir in the orange zest and juice and the soy sauce, mixing thoroughly.
Cover, reduce the heat and leave to simmer, stirring occasionally, for
15 minutes. Remove the lid, increase the heat and add the orange
segments. Stir to mix. Season with salt and pepper, and heat through for
a further 2–3 minutes.
• Transfer the stir-fry to warmed serving plates, and serve immediately.