Chinese Style Curried Lamb and Stir-fried Vegetables
- For the lamb
- 28 ozs lamb (from the shoulder or leg)
- 4 Tbsps Nut oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- fresh ginger (peeled and grated)
- 1 red chili pepper (finely chopped)
- 1 cup Cashews (roughly chopped)
- 6 Tbsps sweet Chili sauce
- Limes (juiced)
- fresh cilantro (to garnish)
- cooked Rice (to serve)
Cut the lamb into bite size chunks and set aside.
Heat the oil in a wok or large frying pan until smoking then add the onion, garlic and ginger and fry, stirring all the time, until softened but not brown.
Add the meat to the pan with the chilli (if using) and cook, stirring all the time, for 3 - 4 minutes.
Add the nuts and sweet chilli sauce, turn the heat down and cook until the meat is cooked through.
Add the lime juice, season with salt and pepper and serve garnished with the coriander on a bed of rice.
For the vegetables, heat the oil in a wok until smoking then add the garlic and turmeric.
Cook for 1 minute then add the carrots, cauliflower, broccoli and green beans. Stir fry for 2 minutes then add the beansprouts, pineapple, sugar and vinegar.
Cook for 1 more minute, season with salt and serve immediately.