Fried Lamb and Onion

Ground Lamb

Lamb is common in dishes among China’s Islamic community, and this stir-fried lamb with red and green onions is a favorite. As with the majority of meat dishes, marinating gamy meat in a gentle (not fiery) spice marinade mellows it out while tenderizing and flavoring it.

Recipe Servings: 4

Prep Time

25 minutes
+ 30 minutes resting

Cook Time

30 minutes

Total Time

1 hour 25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) rice wine
1 tsp (5 ml) cornstarch
1 tsp (5 ml) salt
12 oz (375 g) ground lamb
1 Tbsp (15 ml) peanut oil
1 medium red onion, cubed
2 garlic cloves, chopped
2 medium tomatoes, cubed
1 cup (150 g) zucchini, julienned
2 Tbsp (30 ml) chopped green onion
1 Tbsp (15 ml) toasted sesame oil
Cooked rice, as needed for serving

Directions

Whisk together soy sauce, rice wine, cornstarch, and salt in a bowl.
Add lamb and let marinate for 30 minutes.
Pour peanut oil into a large skillet set over medium-high heat.
Add onion and sauté until caramelized, about 5 minutes.
Add garlic and sauté for 3 minutes.
Add lamb and tomatoes.
Reduce heat to medium and cook for 5 minutes.
Add zucchini and green onions, cooking for 10 minutes.
Garnish dish with toasted sesame oil and serve hot with cooked rice.