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Lamb Bites

. Season lamb with salt, everything spicy and freshly ground pepper Put the tablespoon of oil in a pan and over high heat, brown the lamb bits on both sides, make sure all sides are browned, should take about 5 mins. After browning the lamb, reduce heat to medium and add in half of the sliced onions. Saute onions until they become translucent, keep stirring so they don't burn, let them mix with th. . .

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Servings: 1

Prep Time: 00:05

Cook Time: 00:15

Main Ingredients

200 g of lamb shoulder blade chops, cut into smaller pieces about 1 inch thick

2 handful of baby kale and spinach leaves

1 tablespoon of coconut oil

1 tablespoon of soy sauce

1 table spoon of mirin; i realize not a lot of people will have mirin, its usually in the asian aisle of any grocery store, use a

2 teaspoon of rice wine vinegar

1 table spoon of finely chopped garlic

quarter of a large red onion, finely chopped

salt and freshly ground black pepper

1 table spoon of flavor god everything spicy

cameroon pepper for spice, put as much as you can handle, use red pepper flakes if you do not have cameroon pepper

Preparation

1. Season lamb with salt, everything spicy and freshly ground pepper

2Put the tablespoon of oil in a pan and over high heat, brown the lamb bits on both sides, make sure all sides are browned, should take about 5 mins. After browning the lamb, reduce heat to medium and add in half of the sliced onions. Saute onions until they become translucent, keep stirring so they don't burn, let them mix with the lamb and release their delicious juices.

3Once onions are translucent remove lamb from pan and put in a bowl to rest

4In the same pan over medium heat, saute remaining half of onions until translucent, add in the garlic and keep stirring until the garlic browns. Browns not burns, should be a soft golden brown, because they are finely chopped this should take less than a minute.

5Add in the vinegar and mirin to deglaze the pan. Put the vegetables in and cover the pot for about a minute to let the heat soften the vegetables

6Remove the lid and add the soy sauce and Cameroon pepper, stir, and increase heat to high

7Keep stirring until the liquids dry out somewhat

8Serve vegetables with lamb and enjoy.

Reviews: 0

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