09 September 2014,12:44 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a large wok over high heat. Add the lamb and sauté until lightly browned, about 8 minutes.
  • Add the turmeric, chilli powder, ginger, garlic, garam masala, and salt. Stir-fry to combine the flavours and finish cooking the lamb, about 5 minutes. Remove the lamb with a slotted spoon and set aside.
  • Add the bell peppers, carrots, and water chestnuts to the wok over medium-high heat, and stir-fry until the vegetables are crisp but tender, about 5 minutes.
  • Return the lamb to the wok and add the soy and oyster sauces. Stir-fry until the dish begins to bubble. Serve hot with the rice and chillis.



  • 100 ml peanut oil
  • 1 kg lamb sirloin, cut into thin strips
  • 1 teaspoon ground turmeric
  • 2 teaspoon chilli powder
  • 1 teaspoon finely chopped fresh ginger
  • 4 cloves garlic, finely chopped
  • 2 teaspoon garam masala
  • Salt to taste
  • 5 bell peppers (capsicums), mixed colors, thinly sliced
  • 4 carrots, cut into thin sticks
  • 6 canned water chestnuts, cut into eighths
  • 4 tablespoons light soy sauce
  • 4 tablespoons oyster sauce
  • Freshly cooked basmati rice
  • Green chillis, sliced

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