6 servings
Prep: 30 mins,
Cooking: 30 mins,
Chill/rest/proof: 1 hr
A sorghum grain and vegetable bowl made with stir-fried lamb strips, baby marrow noodles, caramelised peppers and baby tomatoes, roasted peanuts and a honey and ginger sauce.
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Ingredients (22)
For the lamb stir fry
500 g | leg of lamb — boneless, cut into strips |
1 tsp | salt |
1 tsp | bicarbonate of soda |
2 tbsp | olive oil |
1 | leek — thinly sliced |
4 | garlic cloves — crushed |
1 tbsp | fresh ginger — finely grated |
2 tbsp | Sriracha sauce |
1 tbsp | soya sauce |
For the sorghum
1 cup | sorghum — soaked overnight, cooked |
1 tsp | olive oil |
1 tsp | soya sauce |
For the vegetables
300 g | baby marrow noodles |
1 | red pepper |
200 g | baby tomatoes |
1/2 cup | roasted peanuts |
For the sauce
1/4 cup | honey |
2 tbsp | soya sauce |
1 tbsp | tomato sauce |
1 tbsp | rice vinegar |
1 tbsp | mirin |
1 tbsp | fresh ginger — finely diced |
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