Easy lamb stir-fry that the whole family will love!
|Ingredient||Description||1 Unit||4 Units||10 Units|
|Lamb Leg||70mm x 20mm x 6mm||600g||2.4kg||6kg|
|Medium Red Chilli||Sliced Finely||5g||20g||50g|
|Coloured Capsicum||2mm Strips||200g||800g||2kg|
|Brown Onion||5mm Wedges||100g||400g||1kg|
BUTCHER - PREPARATION/METHOD
1. Combine lamb, chilli, garlic and oil. Add capsicum, onion and tomatoes. Pile on a tray or in a large bowl.
Display on a tray or in a large bowl.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat a large wok or frying pan over a high heat. Cook lamb in 300-400g batches for 3-4 minutes, stirring until browned. Remove each batch as it cooks.
2. Add ¾ cup of diced tomatoes, 1 tablespoon of balsamic vinegar and 2 teaspoons of sugar to the pan. Reduce heat and simmer for 3 minutes. Return lamb to pan. Stir through sauce and serve immediatley with cooked pasta.
Serve with pasta.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Serve with packs of pasta or noodles for a complete meal solution.