Chinese · Salad

Lamb Tabbouleh in sweet and sour

This Chinese Tabbouleh leans on sweet and sour to do the heavy lifting. We steam the Lamb for real depth, then bring it together in one pan.

5.0 from 829 cooks

Prep15 min

Cook35 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Chinese

Weeknight-friendly Lentil Pudding with the soy and ginger we come back to again and again. Big...

2 hr 12 min · Medium

Chinese Members

Chinese

This Chinese Ragu leans on sweet and sour to do the heavy lifting. We char the Squash for real...

50 min · Medium

Chinese

Our tested Roasted Halloumi Dip: five-spice, generous, and balanced with sesame and scallion....

35 min · Easy

Chinese

This Chinese Side leans on black bean and garlic to do the heavy lifting. We char the...

35 min · Easy