Lamb stir-fry with saffron quinoa pilaf

Tam West

This recipe comes from Gwen Harvie at Carrick Restaurant, Bannockburn, using silver Fern Farms lamb stir-fry.

For the lamb

2 Tbsp	Olive oil
1 packet	Silver Fern Farms lamb stir-fry, at room temperature (Main)
1 tsp	Mild curry powder
1 tsp	Ground coriander
½ tsp	Ground cumin

For the quinoa

¼ cup	White wine
1 pinch	Saffron threads
1	Onion, finely chopped
2	Garlic cloves, crushed
1 tsp	Fresh thyme
½ tsp	Ground turmeric, or 1 tsp fresh turmeric
1 cup	Quinoa, red or white (Main)
1 ½ cups	Chicken stock
½ cup	Dried apricots, diced; I used Central Otago apricots (Main)
2	Baby bok choy, sliced, or 2 stems sweet stem broccoli, cut into short lengths and steamed until tender (Main)
2 handfuls	Baby spinach
1 sprinkle	Chopped parsley
1 sprinkle	Chopped mint
1 pottle	Natural yoghurt, optional, for serving

Directions

1. Place the lamb in a bowl with 1 Tbsp of the oil, curry powder, coriander and cumin. Mix well to combine and set aside.
2. Heat the wine, add the saffron and leave to infuse.
3. Place a saucepan over a low heat. Add the remaining 1 Tbsp oil with the onion, garlic and thyme and cook until the onion is soft. Add the wine and saffron, turmeric and quinoa and stir to coat quinoa. Pour in the chicken stock and bring up to the boil. Cover and cook for 12-15 minutes until the stock is absorbed and the quinoa cooked. Remove from the heat and leave to stand, covered, for 5 minutes. Add the dried apricots and steamed greens and keep warm.
4. Heat a large frying pan to a medium-high heat and add the lamb, in 2-3 batches. Stir-fry for approximately 3 minutes each. Transfer to a plate, cover and rest for 2-3 minutes.
5. Combine the lamb and quinoa pilaf and stir through the baby spinach.
6. Serve in small bowls and top each bowl with a sprinkling of freshly chopped herbs and a dollop of yoghurt, if using.