Lamb Stir-Fry Tostadas with coriander and lime dressing

By Silver Fern Farms
Lamb Stir-Fry Tostadas with coriander and lime dressing
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Stir-Fry
  • 1 Ancho poblano chilli, **dried
  • 1 red chilli, seeds removed
  • 8 corn or wheat tortillas
  • 250g cherry tomatoes

Coriander and lime dressing:

  • 1/4 C chopped coriander leaves
  • 1 lime, juice and zest (1 tablespoon of each)
  • 1 clove garlic, minced
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp ground coriander
  • 1/2 C Greek style yogurt
  • To garnish, avocado, fresh coriander, lime wedges


Remove the Silver Fern Farms Lamb Stir-Fry from the fridge and packaging. Grind together the ancho chilli, 1/2 teaspoon ground black pepper and red chilli in a mortar and pestle or spice grinder to make a paste. Season with salt. Rub the paste into the lamb. Allow to rest and infuse at room temperature for 15 minutes.

Mix all the ingredients in a small jug or bowl, until well combined. Season to taste.

Heat 4cm oil in a wide deep saucepan over high heat to 190°C. Fry tortillas one or two at a time turning occasionally, until bubbled, golden and crisp (2-3 minutes). Remove with tongs and drain on paper towels.

Heat a frying pan with olive oil. Fry the cherry tomatoes, until slightly blistered, about 2-3 mins. Remove from pan and set aside. In the same pan, on a medium to high heat cook the stir-fry pieces, in batches until browned. Turn to brown each side, about 1 minute each side. Cover and allow to rest for 2-3 minutes.

Lay each crunchy tortilla on a serving plate. Arrange a portion of the blistered tomatoes and stir fry lamb on each tortilla. Garnish with avocado slices, and drizzle each with coriander and lime dressing. Garnish with lime wedges and fresh coriander to serve.

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