Lamb Satay Stir-Fry
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Lamb Satay Stir-Fry

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For a quick spicy meal, stir-fry lamb with sweet soy and spiced, wrap in flat bread and serve with a spiked satay sauce on the side.
<b>Prep:</b> 35 mins Prep: 35 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
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  • 500 grams Quality Mark lamb leg steaks, trimmed
  • 1 tablespoon tamarind pulp
  • ½ cup warm water
  • 2 teaspoons each ground coriander and cumin
  • 2 stalks lemongrass, white part only, or 2 teaspoons minced lemongrass
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon turmeric or curry powder
  • 2 tablespoons oil


  • 1 teaspoon each minced fresh garlic, chilli and ginger
  • 3-4 spring onions, trimmed and finely sliced
  • 2 red capsicums, finely sliced
  • 200 grams snow peas or beans, sliced
  • 2 cups bean sprouts
  • 2 tablespoons each chopped fresh mint and coriander

Satay Sauce

  • ½ cup chunky peanut butter
  • ½ cup warm water
  • ½ cup coconut cream or milk
  • 1 teaspoon each minced fresh garlic, ginger, chilli
  • 1 teaspoon lemongrass (optional)


Knead the tamarind pulp and water together until it forms a thick, murky liquid. Strain and discard the fibrous pulp. Put the liquid into a blender or food processor with the coriander, cumin, lemongrass, sweet soy sauce, sugar, turmeric or curry powder and oil and process until smooth.

Cut the steaks into long thin slices. Toss with the marinade and refrigerate for 20 minutes.

Heat a little oil in a wok or frying-pan and stir-fry the lamb over a moderately high heat for 7-8 minutes, tossing regularly until cooked (if cooked in a frying-pan, it's best done in batches to prevent the lamb from stewing). Set aside.

Add an extra dash of oil and stir-fry the garlic, chilli, ginger, spring onion, red capsicums and snow peas or beans until crisp and tender. Add the bean sprouts, lamb and herbs and toss well. Serve in flat breads or in bowls with creamy satay sauce.

Satay Sauce

Stir all the ingredients together over a low heat until warm. Thin with extra water if required.

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 282g
Energy kJ (kcal) 1322 (315)
Protein (g) 24.7
Fat (g) 19.9
Saturated (g)
Carbohydrate (g) 8.2
Sugars (g)
Sodium (mg) 357
Iron (mg) 3.5
Zinc (mg) 3.7
Vitamin B12 (ug) 1.8
Vitamin D (ug) N/A
Selenium (ug) 6.4

Please note: nutrition information based on six serves. 

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