Soy Sauce Lamb Fiji Style | Fijian Lamb Stir fry | Bhunjal Lamb
Recipe Information
Fijian Lamb Stir Fry
Cultural Context
Originating from the diverse culinary landscape of Fiji, Fijian Lamb Stir Fry showcases the island's love for fresh produce and bold flavors. This dish reflects the influence of Asian cooking techniques, particularly Chinese stir-frying, which has been embraced in Fijian kitchens. Today, variations of this dish can be found in many Pacific Islander communities, celebrating local ingredients and cultural fusion.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Slice the lamb into thin strips against the grain.
Heat sesame oil in a large skillet over medium-high heat until shimmering.
Add the lamb to the skillet and stir-fry until browned, about 3-4 minutes.
Remove the lamb from the skillet and set aside.
In the same skillet, add sliced onion, garlic, and ginger; sauté until fragrant, about 1-2 minutes.
Add bell peppers, carrots, and broccoli to the skillet; stir-fry until tender-crisp, about 4-5 minutes.
Return the lamb to the skillet and mix well with the vegetables.
Pour in soy sauce and oyster sauce; stir to coat everything evenly.
Sprinkle with red chili flakes, salt, and black pepper to taste.
Cook for an additional 2-3 minutes until everything is heated through.
Garnish with chopped green onions and coriander before serving.
Serve hot over cooked rice.
Allergens
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