Lamb Curry Stir Fry

lamb curry

I bought a 5- pound boneless leg of lamb from Costco and will make 3 meals out of it.  First I cut off one end for a 2 pound mini roast.  2 pounds got cut up into cubes, and I thinly sliced the remaining 1 pound for stir fry.  The roast and cubes went into freezer bags into the freezer for later meals.

  • 1 pound lean lamb cut into thin slices
  • 3 tbsp canola oil


  • 1 tbsp curry powder
  • 2 tsp dry sherry
  • 1 tbsp hoisin sauce
  • 2 tsp dark soy sauce
  • 1 tsp minced ginger
  • 1 tbsp dark sesame oil
  • 2 tsp cornstarch


  • 1 small onion sliced
  • 2 garlic cloves, peeled and minced
  • 1 each small green pepper and red pepper, stemmed, seeded and sliced into thin strips
  • 2 small apples, unpeeled, cored and cut into small chunks


  • 2 tbsp dry sherry
  • 2 tsp dark soy sauce
  • 1 tsp minced ginger
  • 1 tsp sugar
  • 1 tbsp dark sesame oil
  • 1 tsp hot Chile sauce (Sriracha)
  • 1 tsp cornstarch

Marinate lamb in marinade ingredients for at least 15 minutes and up to 4 hours.  Wash, and prepare vegetables, fruit.  Stir sauce ingredients together in a small bowl or mug.

Heat up oil in a wok or large skillet over high heat.  When oil is rippling, add onions and stir fry for one minute.  Add peppers and garlic and stir fry two minutes.  Add apples and stir fry 30 seconds.  Turn vegetables/fruit into a serving bowl.  Heat remaining oil on high heat till practically smoking.  Add meat and stir fry until meat changes color, about 2-3 minutes.  Return vegetables/fruit to wok.  Stir sauce and add it to the wok.  Stir fry for another minute or until sauce thickens and serve with rice.  Makes 4 servings.

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