Recipe of the Month

Bandit Style Lamb
Quick, easy meal for two using leftover lamb!!
 
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb

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Brown Eggs and Lamb is a locally owned and operated food retailer located just South of beautiful Gull Lake in Central Alberta.


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Lamb and Cashew Stir Fry PDF Print E-mail
Stir-fry lamb with red pepper, button mushrooms and oyster sauce. 


1 lb. Alberta lamb strips
2 tablespoons olive oil
1 medium red pepper, thinly sliced
5 oz. fresh small button mushrooms
1/4 cup oyster sauce
2 tablespoons soy sauce
3 whole small dried chillies
3 garlic cloves, crushed
1 teaspoon freshly grated ginger
1 tablespoon brown sugar
2 teaspoons corn flour
1 tablespoon water
1 cup Spinach leaves
2 tablespoons fresh basil leaves, finely shredded
1 cup roasted cashews


Heat 1/2 the oil in a wok or large pan. Stir fry the lamb until browned.
Remove from the pan.
Stir the corn flour into the water to make a paste.
Heat the remaining oil and stir fry the pepper and mushrooms.  Return
the lamb. Add the sauces, spices, sugar, corn flour/water mixture and
spinach. Continue to stir fry until the sauce boils  and thickens.
Just before serving, sprinkle each portion with basil and nuts.
Serves 4.
 

Box 5386
Lacombe, Alberta T4L 1X1

Ph. 403 782 4095
info@browneggsandlamb.com