Our Lamb Stir-Fry is juicy, tender and subtly sweet. Our best-quality cuts, expertly trimmed for your convenience.
Coriander and lime dressing:
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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