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Southwestern Lamb Stir-Fry
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Submitted by:
Jimmy |
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Lamb makes a great meat to use in this stir-fry, it's almost like fajitas but with lamb. This is a great dish. |
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INGREDIENTS:
- 12 ounces , Lamb Leg or Shoulder Boneless, Cut in 1/2 Inch Strips
- 1 tablespoon(s) , Olive Oil
- 1 large , Garlic Clove Minced
- 1 medium , Green Bell Pepper Julienned
- 1 medium , Onion Sliced Thin and Separated into Rings
- 1 cup(s) , Sweet Corn
- 1 cup(s) , Tomatoes Coarsly Chopped
- 1/4 cup(s) , Green Chili Salsa
- 2 tablespoon(s) , Dry Taco Seasoning
- 1 cup(s) , Lettuce Shredded
- 4 large , Flour Tortillas Warmed
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| Instructions: |
Heat oil over medium-high heat in a wok or large skillet. (Add more oil as needed during stir-frying.) Add garlic; stir-fry for 30 seconds. Add onion; stir-fry for 2 to 3 minutes or until pepper is crisp-tender. Remove vegetables from the wok.
Add lamb; stir-fry for 2 to 3 minutes or to desired doneness. Return vegetable mixture to wok. Stir in tomatoes, salsa, and taco seasoning mix. Cook and stir for 2 minutes or until heated through.
To serve, place shredded lettuce over warm tortillas. Top with lamb mixture and desired toppings. |
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