HOW TO MAKE FALAI KAPISI MAMOE | Samoan Lamb Stir Fry

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, evaporated milk is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a cheaper alternative.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper can be milder, while paprika offers a different flavor.

Chop 3 bunches of bok choy and place in a bowl.

Chop 2 onions into chunky pieces and place in a separate bowl.

Add 700 grams of chopped lamb flaps to a medium-sized pot and cover with water.

Heat the pot on high for about 20 minutes until boiling, stirring occasionally and adding salt to taste.

Drain the lamb flaps into a bowl, saving the broth for later use.

In a wok, add oil and the saved broth, then add the chopped onions, minced garlic, and crushed ginger, cooking on high heat.

Once the onions are cooked, add the drained lamb flaps to the wok and stir.

Add 2-3 tablespoons of soy sauce for flavor and color, scraping the bottom of the wok to incorporate the flavors.

Add the saved broth to the wok to tenderize the lamb and bring flavors together.

Add the chopped bok choy to the wok and stir to combine, adding more broth if necessary.

Cover the wok and let simmer for 5-10 minutes until everything is cooked through.

Cooking Techniques

Equipment Needed

Spice Level: