Lamb with Potatoes and Spinach From the Wok

Remove peel from potatoes and cut into uniform cubes of 1/2 cm. Place potatoes in cold water. In a wok pan, fry the pine nuts and remove from the frying pan repeatedly. Add 1 tbsp peanut oil to the wok pan form. Dab the potatoes and shape into the fat, roast at high temperature until crispy. Also remove from the frying pan and season with salt.

Chop garlic, shallots and chili very finely. Cut cleaned lamb fillets into 1 cm thick strips. Heat 1 tbsp. peanut oil in a wok not too high and add the finely chopped vegetable ingredients as well as the cinnamon stick, spices, cumin, coriander and pepper. Stir-fry everything together until fragrant (about 30 seconds). Add lamb fillet strips and roast at very high temperature. Remove lamb from wok with spices, remove cinnamon stick and season with salt.

Heat 1 tbsp oil, not too hot and add the washed and coarsely chopped spinach. Juice of one lemon over it form and cover with a lid for 30 seconds seconds.

Tip: This recipe is meant for 4 people. Please note that your kitchen stove must have high power or you will need a very large wok pan to finish the dish.

Workaround: finish 2 dishes at the beginning and only then finish the other two: Lift the lid and add the meat and potatoes and pine nuts. Mushrooms at the very end very finely chopped

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