Lamb tomato stir-fry with Vietnamese coriander (laksa leaf)

Vietnamese coriander (laksa leaf)

This Asian herb survived in the green house over winter and is growing big. The flavor is very unique and quite strong, a couple of leaves is enough to flavor a soup. In no time it has out grow my ability to use it in soup, so have to think of a way to use more, a rich flavor dish should work.

Lamb tomato stir-fry with Vietnamese coriander (laksa leaf)

1. Cut lamb into strips, season with cumin seed, salt and pepper, cut cucumber into thin slices.

2. Stir fry lamb until nearly cooked, add semi-dried tomatoes, mixes well.

3. Add cucumber slices and Vietnamese coriander and stir for a few seconds until cucumber soften.