Keto Stir Fry with Lamb

  • on May 8, 2020

Keto Stir Fry with Lamb


Roberta Kapsalis

PREP TIME10 mins
COOK TIME30 mins
COURSEMain Course
CUISINEKeto Mediterranean


  • 4 tbsp butter we prefer goat butter
  • 2 small spring onions
  • 4 cloves garlic
  • 700 g (24.6 oz) lamb cubed from the leg
  • 1 tsp sea salt
  • 1 tsp Ceylon cinnamon
  • 1 tbsp red paprika powder We used sweet. If you want to use the hot variety, then 2/3 tsp
  • 1 tsp oregano dried
  • 100 ml (1/2 cup) water
  • 4 whole bay leaves
  • 1 small zucchini
  • 1 medium tomato
  • 2 tbsp olive oil
  • 2 tablespoons freshly ground sesame seeds
  • 2 tsp black pepper freshly ground
  • 2 whole horn peppers you can use chili peppers


  • Melt the butter in a deep wok type pan. Finely chop spring onion and garlic and sauté it in butter. now add lamb cubes and keep stirring with a wooden spoon.
  • When the lamb cubes are brown from all sides, add salt, oregano, cinnamon, red paprika powder and bay leaves. Cover the wok with a lid and let it simmer at low temperature. 
  • Place water, tomato, peeled zucchini, and olive oil in a blender and blend them until smooth. Add this mixture to the meat and keep stirring. Cover it again with a lid and let it cook for 10 minutes. Occasionally stir. If the liquids evaporate, add more water.
  • Using a food processor or coffee grinder, puls the sesame seeds for several seconds. Be careful not to create a paste. Sprinkle sesame seeds all over your lamb stir fry and keep stirring. Add 2 whole horn peppers on top and cover the wok. Turn off the stove and let it sit there for 15 minutes before serving. 
  • Season with freshly ground black pepper when served. You can also add freshly ground aged cheese of your choice.
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