This is a concept that I’ve wanted to try for a good while – ever since I bought pomegranate molasses actually which was months ago!
It started with the knowledge that pomegranate goes well with lamb, but as there are only two of us to feed at the moment I didn’t fancy making a marinade for a big (albeit beautiful) Persian roast. I have nothing against leftovers but you know, it all feels a bit too over the top to be cooking up a huge hunk of meat when there isn’t one measly guest to share it with!
So I went fusion! This is attempt two because last time it didn’t turn out so great. Overpoweringly sour from the molasses and the wrong cut of lamb. Here though, the marinade suits the other ingredients perfectly and it is super-balanced 🙂 Also, stir-fry lamb! Why didn’t you jump out at me before!? Pssh. I really hope you enjoy this fast as lightning, exciting and vibrant meal as much as I do.
- 250g stir-fry lamb pieces
- 300g straight to wok egg noodles
- 1/2 pepper (any colour), deseeded and chopped
- handful mange-tout and baby sweetcorn
- 2 handfuls watercress
- handful pomegranate seeds
- 1 clove garlic, finely chopped
- 2 tbsp sesame seeds
- 1 tbsp soy sauce
- 2 tbsp rapeseed oil
- 1 tbsp pomegranate molasses
- First, make the marinade by mixing all of the ingredients together in a wide, shallow bowl. Taste to check for balance – you want it to have depth and savouriness from the soy sauce, and the molasses should pucker inside your mouth just a little. The oil gives the right consistency and means you won’t have to add any extra fat to the wok before you start cooking.
- Tip the stir-fry lamb into the marinade and mix well until all of the lamb is thoroughly coated. Leave for as little or as long as you like – I didn’t leave mine for long at all (impatience when hungry!) but I’m sure the flavour would intensify significantly if left for longer. Not that it needs to, mind.
- Place a wok over high heat until beginning to smoke, then add the lamb with it’s marinade. Stir-fry for 2 minutes, then add the noodles. Give everything a good mix and continue cooking for another minute. Now toss in the pepper, mange-tout sweetcorn and watercress. Give it another good stir so everything is coated in marinade and cook for 30 seconds, until the watercress has wilted and the other vegetables are hot.
- Scatter a generous handful of pomegranate seeds over the top, then decant into bowls.
My mouth is watering just looking at these pictures!
If I do say so myself 😉