Colourful paprika vegetables in the wok with lamb salmon

Name: Colourful paprika vegetables in the wok with lamb salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 colourful peppers; 1 collar Spring onions; 200 g rendered saddle of lamb; 1 Stalk sage; 2 stem(s) flat leaf parsley; 1 Rosemary stalk; 2 Garlic cloves; 2 TABLESPOONS Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 150 ml Chili sauce; 300 g Skimmed milk yoghurt

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 colourful peppers
1 collar Spring onions
200 g rendered saddle of lamb
1 Stalk sage
2 stem(s) flat leaf parsley
1 Rosemary stalk
2 Garlic cloves
2 TABLESPOONS Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
150 ml Chili sauce
300 g Skimmed milk yoghurt

Directions

1
Clean and wash the peppers and spring onions and cut them into small pieces. Wash lamb, dab dry, cut into strips. Wash herbs, pluck leaves and needles from the stems. Peel garlic, press through a garlic press. Heat the wok. Sauté sesame oil and garlic in it. First fry the meat in it over a high heat for about 3 minutes.
2
Season with salt and pepper, push aside. Add olive oil. Fry the vegetables for 5 minutes over a high heat. Season with salt and herbs. Stir in the meat and chilli sauce, heat up, season if necessary. Serve with yoghurt