Spicy Lamb Stir Fry Rice Bowl

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

Gretel Shaw

Check out this quick and easy spicy lamb stir fry rice bowl recipe I whipped up to share. This is guaranteed to fill you up and satisfy your cravings.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Thai

Servings 4 people

Calories 556 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Lamb Ingredients

• ¾ pound ground lamb (minced lamb)
• 1 teaspoon garam masala
• ¼ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon smoked paprika

Veggies Ingredients

• 2 tablespoons butter
• 1 medium yellow onion - diced
• 2 cups spinach - packed and chopped
• 1 cup mushrooms - chopped
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ½ teaspoon smoked paprika
•  
  1 dash cayenne - optional

Sauce Ingredients

•  
  1 bag cherries - dark sweet
• 1 tablespoon honey - raw and unfiltered
• 2 tablespoons balsamic vinegar

Other Ingredients

• 1 cup white rice - cooked
• ½ cup 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 to 12 minutes.
• Put the mushrooms and cook for 3 to 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 to 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 to 14 minutes.
• Serve the stir fry over a bowl of rice and add sauce as needed.

Nutrition

Calories: 556kcalCarbohydrates: 48gProtein: 22gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 94mgSodium: 764mgPotassium: 485mgFiber: 2gSugar: 7gVitamin A: 1918IUVitamin C: 7mgCalcium: 148mgIron: 3mg

How did this recipe turn out for you?We’re eager to hear your thoughts!