If you love lamb dishes as much as I do, here’s a Spicy Lamb Stir Fry Rice Bowl recipe I’ll share with you. It’s easy to make and guaranteed to fill you up.
I hope you enjoy this Spicy Lamb Stir Fry Rice Bowl dish as much as I do, from the spiciness of the lamb to the sweet tartness of the cherry balsamic reduction. This dish is truly an expression of flavor evolution, so I’m happy to share it with you. Enjoy!
Spicy Lamb Stir Fry Rice Bowl
Print RecipeIngredients
- Lamb Ingredients
- ¾ pound of ground lamb
- 1 teaspoon of garam masala
- ¼ teaspoon of cinnamon
- ½ teaspoon of salt
- ½ teaspoon of smoked paprika
- Veggies Ingredients
- 1-2 tablespoons of butter
- 1 medium-size onion, diced
- 2 cups of chopped spinach, packed
- 1 cup of chopped mushrooms
- ½ teaspoon of garlic powder
- ¼ teaspoon of salt
- ½ teaspoon of smoked paprika
- A dash of cayenne (optional)
- Sauce Ingredients
- 1 small bag of frozen dark sweet cherries, thawed
- 1 tablespoon of raw, unfiltered honey
- 2 tablespoons of balsamic vinegar
- Other Ingredients
- Cooked white rice
- Feta Cheese
Instructions
- Heat a skillet over medium heat.
- Brown the lamb in the skillet and season with spices. Once the meat is browned, spoon out of the pan and set aside.
- Add the butter to the pan and let it melt. Add the diced onions. Caramelize the onions for 10-12 minutes.
- Put the mushrooms and cook for 3-4 minutes more.
- Finally, add the chopped spinach. Season with spices and cook until spinach has wilted.
- Add the cooked lamb to the skillet and mix the stir-fry. Cook just long enough to heat throughout.
- For the sauce, place cherries and honey in a small saucepan.
- Cook on low heat for 6-8 minutes to release the juices from the cherries.
- The cherry and honey mixture in a blender and blend until smooth, and strain through a mesh strainer back into the saucepan.
- Add the balsamic vinegar and cook on low to thicken the sauce to your preference. I cooked on low for about 10-14 minutes.
- Serve the stir fry over a bowl of rice and add sauce as needed.
