A Dish to Make OZ Smile

A Dish to Make OZ Smile

Lamb and Cabbage Stir Fry


Our friends Oz and Linda like great meals also. Linda is quite the cook in her own right, and she sometimes shares her recipes. I of course, Pete-ify them and make them with my own little zing. So here is a stir fry she makes with Beef that I Twysted for Lamb.

The Fixin's


1 1/2 lbs Lamb Chops -- arm or shoulder chops work fine, boned and sliced thin
approx 2 tsp olive oil
8 to 10 Baby Bella or Crimini mushrooms -- remove stems and slice thin
7 cloves garlic or 1 large clove elephant garlic (finely chopped or pressed)
1/2 cup celery heart (with leaf)
6 sprigs fresh mint - stems removed and lightly chopped
1/4 cup white wine
1/4 cup chopped peanuts or whole pine nuts
1/2 cup thin sliced carrots
1/2 cup chopped green onions ( just the green ends)
1 head of Savoy Cabbage - thick shredded (3/4 inch wide)
1/2 cup of Thai peanut sauce (or you can make your own)
3 heaping tbs of red curry powder
1/2 cup sweet onion - diced
1 package Chow Mein Noodles or Soba Noodles.

The Process

note*

Linda likes to make her own Peanut Sauce. I suspect it's because she has kids at home who
love peanut butter. therefore she always has plenty on hand. Her sauce is as follows:

In a medium bowl combine 1/4 cup peanut butter, 1/3 cup orange juice, 3 tbs soy
sauce,2 tbs sugar and 1 tbs rice vinegar. Wisk until smooth and set aside for later.
--------------------------------------------------------------------------------

In a large pan or Electric Wok (which is what I use):

Heat the oil, garlic and sweet onion on medium heat until the onion is translucent.
Add the lamb and celery then turn the heat to high. Cook till the meat just browns.
Remove mixture from pan and set aside. While the lamb is still hot, blend in the mushrooms.
Deglaze the pan with the wine then quickly add the cabbage and carrots.Continue to cook on high, uncovered for about 7 minutes or until the cabbage gets limp. Stir frequently.
If needed - add more wine.
Return lamb mixture to the pan, plus the mint, curry, nuts and Thai Peanut Sauce.
Toss well together and cook on medium for six minutes, then add the chopped green onion and serve piping hot over a bed of Chow Mein Noodles or cooked Soba Noodles. I would even say this could go well with Jasmine or Sweet Sushi Rice.

This dish will serve 2 to 4, depending on how big your portions are.
I served this with a nice bottle of Reserve Cabernet, but most any full bodied red wine will do.
And of course it goes well with .. Tequila!

Enjoy!! and if you liked it, then leave me a comment!