Kung Pao Lamb

Kung Pao Lamb

Our Kung Pao Lamb packs a punch with its chilli, ginger and garlic kick.  Fragrant and bright, this stir fry is full of Asian flavours and a great addition to your Autumn menu.

As well as protein, lamb contains key vitamins and minerals that reduce tiredness and fatigue, while chilli and red capsicum add antioxidants, vitamin A, C and B6. Kung Pao Wow!

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IngredientsPrepUnitServe 30Allergens
Peanut Oilml225Peanut
Lamb, Stir Fry StripsThinly slicekg3.7
Onion, RedCut into wedgesg550
Capsicum, RedThinly sliceg900
Peanut, Unsaltedg470Peanut
Chilli, RedCrushedg75
Chicken Stockml700Wheat gluten (gliadin)
Oyster Sauceml225Fish, Gluten (in wheat, oats, rye and barley),Wheat gluten (gliadin), Soya, Sulphur dioxide and sulphites,
Hoi sin Sauceml113Sesame seed, Soya,Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin), Fish
Cornflourg113Sulphur dioxide and
ShallotThinly slicekg1.8
Rice, White Long Grainkg1.9

AccompanimentPrepUnitServe 30Allergens
Chilli, RedCrushedg60
Hoi sin Sauceml300Sesame seed, Soya,Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin), Fish


  1. Cook rice according to packet instructions. Set aside and keep warm.
  2. Heat a wok or frying pan over high heat. Add half the oil and heat until just smoking. Stir-fry one-third of the lamb for 30 seconds or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb, reheating the wok between batches.
  3. Add the remaining oil and heat over high heat. Stir-fry the onion and capsicum for 5 minutes or until the onion softens. Add the peanuts, garlic, chilli and ginger and stir-fry for 30 seconds or until peanuts are golden.
  4. Combine stock, oyster sauce, hoisin sauce and cornflour in a small jug. Add the stock mixture and lamb to the wok. Bring to the boil. Cook, stirring, for 2 minutes or until the sauce thickens. Stir in the shallot.
  5. Serve with rice and extra crushed chilli and hoisin sauce.

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