Prep1 hr 15 mins
This recipe comes from Australian Womens Weekly Stir Fries and it is a favourite with my family also with the respite clients I cook for. Prep time takes in refrigeration time for 1 hour
- 500 g ground lamb
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, crushed
- 1 small onion, chopped
- 50 g stale breadcrumbs
- 2 teaspoons dry sherry
- 2 teaspoons soy sauce
- 1 tablespoon chopped parsley
- 1 egg
- 2 tablespoons vegetable oil (I use olive)
- 1 large red pepper, sliced (capsicum)
- 4 green shallots, sliced
- 1 lamb stock cube (I use vegita) or 1 beef stock cube (I use vegita)
- 1 teaspoon cornflour
- 250 ml water
- 2 teaspoons hoisin sauce
- 2 teaspoons sweet chili sauce
- 1 teaspoon peanut butter (or can use tahini)
- 1⁄2 teaspoon five-spice powder
- 40 g unsalted dry roasted peanuts
- Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
- Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
- Heat oil in wok.
- Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
- Add pepper and shallot; stir fry.
- Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
- Stir until mixture boils and thickens slightly.
- Serve sprinkled with peanuts.