Champions Welsh Lamb Stir-fry

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Monday 8th June 2015


450g (1lb) Welsh Lamb leg steaks, cut into small cubes

15ml (1tbsp) oil

1 small red onion, sliced

2 cloves garlic, squashed

397g (14oz) can chopped tomatoes

1 small red, green and orange pepper, cut into rings

100g (4oz) orzo pasta, very small soup style pasta shapes

150ml (¼pt) lamb stock


30ml (2tbsp) fresh flat leaf parsley, roughly chopped

50g (2oz) feta cheese, crumbled


  1. Find a large non-stick wok or saucepan. Splash a tablespoon of oil into the pan, heat and fry the succulent Welsh Lamb cubes with the onion and garlic.
  2. Add all remaining ingredients except the parsley and cheese.
  3. Bring to the boil and then simmer with the lid on or cover with foil.
  4. Stir frequently to prevent the pasta from sticking to the bottom of the pan and add a little extra water if the mixture becomes too dry.
  5. Cook for about 20 minutes.
  6. Serve with toasted pittas.

Recipe Information

Serves 4
Calories 356 kcals
Cooking Time

Nutrition Information

Calories 356 kcal

Energy 1495KJ

Fat 15g

Saturates 6.0g

Salt 2g

Iron 2.9g

5-a-day 1.5

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