Recipes
Date posted: 23/08/2018
Ingredients
| For the spice paste | |
| Garlic cloves, peeled | 2 |
| Everyday Favourites ground nutmeg | pinch of |
| Everyday Favourites ground black pepper | ¼ tsp |
| Everyday Favourites ground turmeric | ½ tsp |
| Shallots, peeled | 2 |
| Everyday Favourites salt | 1 tsp |
| Birds eye chilies, seeds removed | 3 |
| Palm sugar | 1 tbsp |
| Vegetable oil | 2 tbsp (more if you want) |
| For the stir fry | |
| Farmstead lamb mince | 500g |
| Fine green beans, trimmed, sliced | 110g |
| Spring onion, sliced | 4 |
| Everyday Favourites easy cook long grain rice, cooked | 275g |
| Light soy sauce | to season |
| Ketjap manis sauce | to season |
| Everyday Favourites free range medium eggs | 4 |
Method
- Blend the spice paste ingredients together with enough oil to make a paste texture.
- Fry the lamb in a wok for a minute or so, add the blended spice paste, stir well and cook for further 4-5 minutes.
- Add the beans, spring onion and rice, stirring until incorporated. Add a little water if necessary to avoid sticking. Season with soy sauce & ketjap manis to taste.
- Fry the eggs to preference.
- To serve, divide the stir fry in two, top with fried eggs and garnish as desired. Add a little chilli oil for an extra kick.