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
  • seasoning
  • 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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