Fiery Dragon Welsh Lamb Stir Fry

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24cm Stainless Steel Saute Casserole
24cm Stainless Steel Saute Casserole
Bake-O-Glide® AGA Splash Shield
Bake-O-Glide® AGA Splash Shield
20cm Stainless Steel Saucepan
20cm Stainless Steel Saucepan
AGA Grid Shelf
AGA Grid Shelf

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Recipe courtesy of Welsh Lamb

Serves 4


450g lean lamb leg steaks or loin, cut into strips


2 tbsp toasted sesame oil

1 bunch spring onions, thinly sliced

2 tsp grated fresh ginger

3 cloves garlic, crushed

240ml chicken or vegetable stock

50g dark, soft brown sugar

2 tbsp soy sauce

2 tsp cornflour

2 tsp rice wine vinegar

1/2 tsp chilli flakes

1 red pepper, thinly sliced

2 pak choi – thinly sliced

1 small bunch coriander, roughly chopped

50g roasted peanuts, chopped

1 sliced, seeded fresh red chilli

1 lime, rind and juice


400g jasmine rice, cooked in 1 can of coconut milk



Cook the rice in a can of coconut milk and a little water if required, see the recipe further down.

Heat an AGA wok or the AGA sauté pan.

Season the lamb strips. Add 1 tbsp of the oil to the pan on the boiling plate and once it's hot, add the lamb strips and brown all over on this high heat, remove with a slotted spoon and set aside in a bowl. (Using the AGA Splash Shield protects the back of the boiling plate from fat splashes)

Add the spring onions, ginger and garlic to the pan. Cook, stirring for a few minutes.

In a bowl, stir together the stock, sugar, soy sauce, cornflour, vinegar and chilli flakes. Pour into the pan and bring it to the boil. Reduce to a simmer by moving to the simmering plate and cook for 2 minutes, then add the lamb.

In another pan, fry the red pepper and pak choi in the remaining oil for 2 minutes, on the boiling plate.

Serve immediately on a large plate. Spoon the rice onto the plate, then the meat mixture and top with the red pepper and pak choi. Sprinkle over the coriander, peanuts, sliced red chilli, lime rind and lime juice.


Coconut Rice

400g jasmine rice

1 x 400ml can of coconut milk

200ml water

1 tsp salt



Place the rice into an AGA saucepan.  Shake the can of coconut milk, then open and pour the contents over the rice.  Rinse out the can with the 200ml of water and pour over the rice.  Add the salt.

2, 3, 4 and 5 oven AGA:  Bring the rice to the boil, stir and cover.  Place on the floor of the simmering oven and cook for 20 minutes.

Serve with the Fiery Dragon Welsh Lamb Stir-fry.

Conventional cooking:  Cook the stir-fry, pak choi and peppers on the hob.  Cook the rice in a saucepan on the hob too.

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