Lamb and Tamarind Stir-fry

Lamb and Tamarind Stir-fry

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Courses: Main
Serves: 4


  • 275g leg of lamb and sliced
  • 30g Karimix Tamarind Chutney
  • Salt and pepper to taste
  • 1 tsp oil
  • ½ lemon juice and zest


  1. Mix Karimix Tamarind Chutney with lemon zest, salt and pepper together in a bowl.
  2. Add lamb slices and leave to marinade for an hour.
  3. Heat up a frying pan. Add oil and add lamb mixture in, stirring until cooked.
  4. Squeeze half a lemon over it and stir well.
  5. Reduce heat and simmer until sauce is reduced by half.
  6. Serve over a bed of stir fry peppers with Karimix Mango Chutney (See Red & Green Pepper Salad recipe) and crispy vermicelli.