Spicy Ground Lamb Recipe

A wok or deep skillet is all you need to make this ground lamb recipe. From our collection “Easy Meals: One-Pot Recipes for Every Season.”

From "300 Best Stir-Fry Recipes"
December 2014/January 2015

Yield: 4 servings

This recipe can be tossed with pasta or tucked into warm tortillas.


• 2 tbsp soy sauce
• 2 tbsp dry sherry or rice wine
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp granulated sugar
• 1/2 tsp salt or to taste
• 1/2 tsp hot pepper flakes
• 2 tbsp vegetable oil
• 1 tbsp chopped garlic
• 8 ounces ground lamb
• 3/4 cup frozen edamame beans
• 3 tbsp water
• 1/2 cup halved cherry tomatoes
• 1/4 cup chopped fresh cilantro


1. In a small bowl, combine soy sauce, sherry, curry powder, cumin, sugar, salt and hot pepper flakes and stir well. Set aside.

2. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 15 seconds.

3. Add ground lamb and using a spatula break up meat and spread into a single layer. Toss well. Cook, tossing occasionally, until no longer pink on the outside, about 1 minute.

4. Add soy sauce mixture and toss well. Add edamame beans and water. Cook, tossing occasionally, until lamb is no longer pink and edamame beans are hot, about 1 to 2 minutes more.

5. Add cherry tomatoes and cilantro and toss well. Transfer to a serving plate. Serve hot or warm.

Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.

This recipe has been reprinted with the permission of 300 Best Stir-Fry Recipes, by Nancie McDermott, published by robertrose.ca, 2007.