Cairo lamb stir fry

Whenever there is left-over lamb, I think of this way of cooking it, a memory of the delicious lamb bun I had eaten in Cairo.

1. Chop the cooked (or raw) lamb into fine slices, strips or minced, season with cumin, 4-spices powder, salt, pepper, liqueur.

2. Cut cherry tomatoes into halves, wash a good handful of basil leaves.

3. In a very hot pan, add oil, stir fry lamb until hot (or cooked), add in tomatoes, stir frequently, when soft and juice comes out, add in basil leaves, turn a few times and serve.