Soy & Redcurrant Lamb Stir-Fry

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into half moons.

Place the noodles into the pan of boiling water, stir to separate and cook for 4 mins. Once cooked, drain in a sieve and pop back into the pan. Drizzle with oil and mix through to stop them sticking together. Set aside.

Heat a drizzle of oil in a frying pan on high heat. When hot, add the lamb strips and a pinch of salt and pepper. Stir-fry until browned on the outside, 4-5 mins. Once browned, remove the strips to a bowl. Put the pan back on the heat and turn the heat to medium-high. Add the onion and carrot along with another drizzle of oil if needed, and a pinch of salt and pepper. Stir-fry until the onion and carrot have softened, 5 mins.

Add the ginger and garlic to the pan and stir-fry for 1 minute, then add lamb strips back into the pan and remove the pan from the heat. Add the redcurrant jelly and the soy sauce along with 1 tbsp of water per person. Stir together to dissolve the jelly, then add the roasted broccoli and noodles into the pan and toss everything together. IMPORTANT: The lamb strips are cooked when they are no longer pink in the middle.