Stir Fried Lamb and Vegetables
Ingredients
- For the lamb
- 700 grams lean lamb (from the leg)
- 2 onions
- 2 scallions
- 1 garlic clove
- 1 red chili pepper
- 2 Tbsps Sesame seeds
- 3 Tbsps Corn oil
- 3 Tbsps sesame oil
- 150 milliliters lamb stock
- 2 Tbsps cornstarch
- salt
- freshly ground peppers
- For the marinade
- 120 milliliters soy sauce
- 3 Tbsps Hoisin sauce
- 2 Tbsps sesame oil
- 2 Tbsps Rice wine
- 2 Tbsps cornstarch
- 1 Tbsp liquid honey
- peppers (ground 1/4 teaspoon)
- cinnamon (ground 1/4 teaspoon)
- cloves (ground 1/4 teaspoon)
- Star anise (ground 1/4 teaspoon)
Preparation steps
For the lamb: Cut lamb into thin narrow strips.
For the marinade: Combine all ingredients for the marinade and mix well. Mix marinade with the lamb. Marinate at room temperature for about 1 hour.
Peel onions and cut into strips. Rinse and trim scallions and cut the white and light green into rings. Peel garlic and chop finely. Rinse red chili, cut lengthwise, remove seeds and white ribs and cut into fine strips. Roast sesame seeds in a dry frying pan until golden brown.
Heat oil in a wok or frying pan and fry onions until golden brown then remove with a slotted spoon. Then add sesame oil in the pan, add marinated lamb and stir-fry for 2 minutes then remove. Add garlic and scallion to the wok, fry 30 seconds and pour in stock. Stir cornstarch in a little water until smooth, stir into the stock, bring to a boil and allow to thicken. Add lamb and onions back into wok and add a little water if the sauce becomes too thick. Season with salt and pepper and serve sprinkled with sesame seeds and chili strips.
