How to make Lamb Celery and Asparagus Stir Fry -

Boneless lamb strips stir-fried with celery, asparagus and some herbs.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless lamb (हददी् रहित लैम्ब), Celery (सेलेरी /अजमुद)

Cuisine : Fusion

Course : Main Course Mutton

For more recipes related to Lamb Celery and Asparagus Stir Fry checkout Stir Fried Lamb with Broccoli, Salt and Pepper Crispy Lamb, Lamb Stew. You can also find more Main Course Mutton recipes like Maamsam Koora Lahori Chana Dal Gosht Mutton Burrah - SK Khazana Bhuna Gosht-SK Khazana

Lamb Celery and Asparagus Stir Fry

Lamb Celery and Asparagus Stir Fry Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lamb Celery and Asparagus Stir Fry Recipe

  • Boneless lamb cut into strips 400 grams

  • Celery 1 stalk

  • Asparagus heads blanched 4-5

  • Sesame oil (til oil) 1 tablespoon

  • Garlic chopped 2 tablespoons

  • Ginger chopped 1 tablespoon

  • Dried red chillies 2

  • Soy sauce 1/2 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Sugar 1/2 teaspoon

  • Cornstarch 2 tablespoons

  • Fresh basil leaves 6-7

  • Red wine vinegar 2 teaspoons


Step 1

Cut the asparagus and celery diagonally into pieces.

Step 2

Heat sesame oil in a non-stick pan. Add lamb strips, sauté and cook for 2-3 minutes on high heat.

Step 3

Add garlic and ginger, mix well and sauté till garlic turns golden. Break red chillies, add and mix well.

Step 4

Add celery and asparagus, stir well. Add soy sauce, salt, crushed peppercorns and sugar and mix well.

Step 5

Take cornstarch in a bowl, add 2-3 tablespoons water and mix well to make a smooth slurry.

Step 6

Add the slurry to the pan and mix well. Tear basil leaves, add, mix well and cook for 2-3 minutes.

Step 7

Add vinegar and mix well.

Step 8

Serve hot garnished with fried basil leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.