Savory Kosher Lamb Stir-Fry Recipe

About this recipe

A hearty and flavorful dinner featuring tender lamb, vibrant vegetables, and a rich tomato-based sauce. Perfect for those seeking a satisfying kosher meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Mantova Extra Virgin Olive Oil Spray
• 100 G Jumbo Garlic 100g
• 310G Tiptree Tomato Ketchup
• - Cawston Press Pressed Tomato Juice
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 400 G Natco Red Kidney Beans 400 G
• 450G Pack'D Organic Broccoli Florets
• - Mushroom Closed Cup Box
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 10 Kg Salaam Basmati Rice 10kg
• 1 kg Arrowroot Powder - Size - 1 Kg

Instructions

1. 1. Heat 1 tsp olive oil in a large skillet over medium heat and sauté 2 minced garlic cloves for 1 minute until fragrant.
2. 2. Add 4 tbsp ketchup and cook for 2 minutes until the color darkens.
3. 3. Stir in 1 tbsp chopped parsley stalks and 1 1/4 cups tomato juice, cooking for another 2 minutes.
4. 4. Add 1 cup chopped tomatoes, 1 cup kidney beans. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
5. 5. In a small bowl, mix 2 tbsp arrowroot with a little cold water to form a paste. Remove the skillet from heat and stir in the arrowroot paste.
6. 6. Return the skillet to heat and stir until the sauce thickens. Add 1 cup broccoli florets, 1 cup quartered mushroom caps, and 1/4 tsp pepper. Cook for 5 minutes, stirring occasionally.
7. 7. Serve the stir-fry hot over a bed of basmati rice.