INGREDIENTS

COCONUT RICE

1¼ cups jasmine rice
½ cup coconut milk

STIR FRY

1 pack Silver Fern Farms Lamb Stir-Fry
2 Tbsp vegetable oil
2 tsp sesame oil
2 cloves garlic, crushed
1 tsp finely grated fresh ginger
2 Tbsp sweet chilli sauce
2 Tbsp kecap manis (sweet soy sauce)
1 tsp fish sauce
Ginger Sesame Greens
2cm piece ginger, finely julienned
4 cups sliced Asian greens
Lime wedges and coriander to serve

METHOD

Place the rice in a saucepan with 2 cups of cold water. Add the coconut milk and ½ tsp of salt. Stir, cover and bring to the boil. Reduce heat to low and simmer for 10 minutes, covered. Remove from the heat and stand covered for 10 minutes.
Meanwhile, remove the Silver Fern Farms Lamb Stir-Fry from the pack and stand for 10 minutes. Heat 1 tsp of oil and sesame oil in a wok or frying pan over medium-high heat. Add the lamb in 2-3 batches and stir fry for 2-3 minutes until golden. Add browned lamb back to the pan with the garlic and ginger and stir fry for 1 minute. Add the sweet chilli sauce, kecap manis and fish sauce. Stir fry for a further minute or until heated through. Remove from the wok and keep warm.
To make the Ginger Sesame Greens, heat the remaining oil and sesame oil in a pan over high heat. Add the ginger and stir fry for 1 minute. Add the Asian greens and season to taste. Stir fry for 2-3 minutes until the greens are just wilted.
Serve lamb and greens over the coconut rice with lime wedges and coriander.

Recipe supplied by Silver Fern Farms