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Ingredients

2 tablespoons tamari*
1/4 teaspoon bicarbonate of soda
2 teaspoons arrowroot*
2 tablespoons sunflower oil
350g lamb backstrap, thinly sliced
3cm piece ginger, cut into thin strips
1 long red chilli, seeds removed, thinly sliced
1 carrot, peeled, cut into matchsticks
175g snow peas, ends trimmed, halved diagonally
Thinly sliced spring onions, to garnish

Coconut rice

200ml coconut cream
225g Basmati rice

Method

Step 1 To make rice, mix cream with 180ml water. Place rice and liquid in a large pan with 1 teaspoon salt and bring to boil. Reduce heat to low, simmer for 10 minutes, then drain.
Step 2 Meanwhile, combine tamari, soda and arrowroot in a small bowl until smooth, then set aside. Heat half the oil in a wok over high heat and cook lamb in batches until browned. Remove and set aside.
Step 3 Heat remaining oil and add ginger, chilli and carrot. Stir-fry for 1 minute, then return lamb to wok with snow peas and tamari mixture, and toss for a further minute. Serve with coconut rice and garnish with spring onions.

Lamb stir fry with coconut rice (gluten free)

How to make Lamb stir fry with coconut rice (gluten free)

Ingredients

Coconut rice

Method