Chilli Potato, Lamb and Mushroom Stir-Fry

Preparation:   10 minutes

Cooking:   20 minutes

Serves 4

3 medium Royal Blue or 8 Kipfler potatoes

1 tblspn oil

2 red chillies, deseeded and finely sliced

400 g lamb, cut into strips

1 onion, sliced

2 cups sliced button mushrooms

1 green capsicum, sliced

1 tblspn soy sauce

Beef stock

1/2 cup toasted almonds

Microwave or boil potatoes until just tender.  Cool. Cut into strips and set aside.

Heat oil in a wok. Add chillies. Cook for 1 minute. Add lamb strips. Cook quickly

until tender.  Remove and set aside. Add onion, mushrooms, capsicum and soy

sauce.  Stir-fry for about 2 minutes or until onion is soft.  Add cooked lamb and

potato strips to vegetables. Cook for a further 2-3 minutes. Add a little stock if

necessary to stop sticking.  Stir through toasted almonds. Serve immediately with a

green salad.