Our tested Stir-Fried Lamb Chowder: bright, generous, and balanced with garlic and chilli. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and chilli 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.
Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the extra-virgin olive oil and the rest of the garlic and chilli flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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