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20mins Meal: Pan-fried Lamb Cutlets with Spinach Rice

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20mins Meal: Pan-fried Lamb Cutlets with Spinach Rice
Pan-fried Lamb Cutlets with Spinach Rice   Author: Christine Ho Cook time:  20 mins Total time:  20 mins Print
20mins Meal: Pan-fried Lamb Cutlets with Spinach Rice
    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

    Marinade

    • 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

    Sauce

    • 2 Tbsp marinade
    • 1 Tbsp sugar
    • 1 Tbsp white vinegar

    Instructions

    1. Mix lamb with marinade. Set aside for 10 minutes.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Mix spinach with rice well. Serve lamb cutlets, drizzle sauce on top, with beans and spinach rice.
    7. 20mins Meal: Pan-fried Lamb Cutlets with 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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