Pan-fried Lamb Cutlets with Spinach Rice Author: Christine Ho Cook time: 20 mins Total time: 20 mins Print Ever thought that a decent and delicious meal with rich flavours could be cooked in 20 minutes? Sure, no problem at all if you get everything ready and fully use 3 or 4 stoves to whip the dish up. This Asian style pan-fried lamb cutlets go really well with the soft and fluffy spinach rice. You might amaze your family with this quick dish. Ingredients
- 6 lamb cutlets, about 470 gm
- 1 cup Basmati rice
- 2 cups chicken stock / water
- 120 gm baby spinach, rinsed and drained
- ½ tsp minced ginger
- 1 tsp minced garlic
- 120 gm green beans, trimmed
- 3 Tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp freshly grated ginger juice
- 1 tsp minced garlic
- 2 tsp Shaoxing wine
- 1 orange peel (orange part only), about 1cmx5cm
- 2 tsp vegetable oil
- 2 Tbsp marinade
- 1 Tbsp sugar
- 1 Tbsp white vinegar
- Mix lamb with marinade. Set aside for 10 minutes.
- Rinse the rice and drain well. Put the rice with chicken stock in a deep pot. Cover and cook over high heat. Bring it to a boil, about 5 minutes. Reduce the heat and simmer for 10 minutes. Add spinach and cook for another 2 to 3 minutes. Remove from heat.
- In the meantime, heat oil in a frying pan over medium-high heat. Remove the garlic from the lamb and reserve the marinade for making sauce. Cook lamb until both sides turn golden brown, about 3 to 4 minutes for each side, or until done to your liking.
- In the meantime, use another sauce pan to sauté garlic and ginger until aromatic. Pour the sauce ingredients and cook until sugar dissolves. Remove from heat. Use a wok or pot, add boiling water. Cook green beans for about 5 to 8 minutes. Drain up and refresh with cold water. Drain well. Set aside.
- Remove the lamb cutlets from pan and divide them on serving plates. Stir fry green beans on the same frying pan over high heat. Season with salt and wine.
- Mix spinach with rice well. Serve lamb cutlets, drizzle sauce on top, with beans and spinach rice.
Notes Basmati rice is a kind of long grain rice, characterized by a light nutty flavor, available at supermarket. The ratio of rice to water should be around 1: 2.
The pot to cook rice should be deep enough to avoid any overspills.
The power of every stove is very different. Please adjust accordingly.
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