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Lamb Stir-fry with Tahini

300 g Lamb loin strip; cut into thin slices (11 oz)
1 tb Olive oil
1/4 ts Ground cummin
1/4 ts Hot chilli paste; optional
200 g Baby French beans; (7oz)
1/2 Clove garlic; chopped
2 tb Water
2 Tomatoes; diced
Salt and freshly ground black pepper
1 tb Tahini


In a bowl marinate lamb slices with a quarter of the olive oil, the cummin and the hot chilli paste.


Heat half the remaining oil in a wok and stir-fry beans and garlic for 30 seconds.


Add 2 tbsp water, cover and cook, stirring occasionally, until beans are tender. Add tomato and cook for about 1 minute.


Season with salt and pepper and transfer vegetables to a dish. Keep dish warm.


Heat remaining oil in wok and stir-fry lamb for a few minutes. Stir in tahini, season with salt and pepper and serve over vegetables.





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