Stir-fry has indeed became one of those dishes that you will immediately link to Asia cuisine when you hear it. Perhaps because Stir-frying indeed one of the most common cooking methods in Asia. The wok and the stir-frying, almost goes hand-in-hand all the time. I learnt from The Soul Of A New Cuisine cookbook by Marcus Samuelsson though, that Africa has its stir-fries too. Sukuma Wiki or Lamb Stir-fry is in fact a national dishes of Kenya. Seriously, what do I know!
In Kenya though, this dish is prepared by using collard greens stir-fried with a little bit of beef or goat meat for flavor. This recipe is using Kale and Lamb, which is so wonderful. I hardly ever know what to do with Kale. This beautiful green and leafy veggies was such a waste on my hand. But, not anymore people. After this dish, I know what I can do with Kale. This dish is quick, delicious and can I also throw in Healthy? 🙂 It is indeed! Okay..I give it my Dietitian seal there! lol!
- 2 Tbsp peanut oil
- 1 medium red onion, sliced
- ½ tsp ground cardamon, preferably freshly ground
- ½ tsp ground cumin
- 2 garlic cloves, minced
- 2-inch piece ginger, peeled and grated
- 8 oz kale, cleaned and shredded
- 1½ pounds boneless lamb loin, cut into ½-inch-thick slices
- ½ tsp sat
- 4 tomatoes, chopped, or 2 cups chopped canned tomatoes
- Freshly ground black pepper
- Heat the oil in a wok or large heavy skillet overhigh heat. Add the onion, cardamon, cumin, garlic, and ginger and saute until the onion is translucent, about 3 minutes. Add the kale and saute until wilted, about 4 minutes. Remove from the pan with tongs and set aside
- Add the lamb to the hot pan and stir-fry until browned on all sides. Sprinkle with the salt, add the tomatoes, and simmer for 5 minutes
- Return the kale mixture to the pan and stir until heated through, 3 to 5 minutes. Season with pepper and remove from the heat