Spicy Ground Lamb Recipe

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Edamame beans and tomatoes add color, texture and flavor to this Spicy Ground Lamb Recipe.
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Author Nancie McDermott has created the recipes inside of "300 Best Stir-Fry Recipes" from her extensive food and travel experience, and the results are outstanding.
4 servings SERVINGS


  • 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


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

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

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