The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 500g lamb mince
- 1 onion
- 3 pak choi
- 160g mangetout
- 1 tsp chilli flakes
- 1 tbsp ground cumin
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
2 tbsp rice vinegar(Rice Vinegar, Salt)
- 25g honey
-
200g brown rice noodles(Brown Rice Flour, Water)
- 1 handful of fresh coriander
- 1 tsp sesame seeds (Sesame)
Allergens
Contains:
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 141Kcal | 549Kcal |
| 590kJ | 2295kJ | |
| Fat | 5.6g | 22g |
| of which saturates | 2.4g | 9.2g |
| Carbohydrates | 13g | 51g |
| of which sugars | 2.7g | 10g |
| Protein | 8.9g | 35g |
| Salt | 0.66g | 2.6g |
| Fibre | 1.6g | 6.2g |
Ready in 20
High protein
7 plants
Cumin-spiced Lamb with Stir-fried Greens & Sesame Seeds
You will love this fiery sesame stir fry. Sizzle juicy British lamb mince in a fragrant sweet and spicy sauce. Pak choi and mangetout for greens. Brown rice noodles to soak up all the flavours. Top with fresh coriander, then grab your chopsticks and dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a large saucepan, a measuring jug & a sieve
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper
- Cook for 5 mins, breaking up the mince with a wooden spoon, until starting to brown
Prep the veg
- Thinly slice the onion. Trim and cut the pak choi into bite-sized pieces. Halve the mangetout widthways
Build the dish
- Add the onion, chilli flakes (for those who'd like the heat), cumin and ginger & garlic paste to the lamb
- Cook for 4 mins, then add the tamari, rice wine vinegar and honey
- Cook for 1 min, then add the pak choi, mangetout and 50ml water. Cover with a lid and cook for a final 3-4 mins, until the veg has softened
Time to noodle
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Roughly chop the coriander
Finish & plate up
- Add the cooked noodles and half the coriander to the lamb mixture and toss to coat
- Serve the lamb stir-fry into bowls, with the sesame seeds and remaining coriander scattered on top
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