Recipe by twissis
This recipe is being posted for ZWT II & my source is asianonlinerecipes.com. The name says it all, but once again the word lamb convinced me to choose this recipe. (Stated time does not include time for meat to marinate)
Top Review by littleturtle
Yay, spicy food (and lamb no less) that DH will actually eat! He said after about the 3rd bite his mouth went numb and then it was very good and I don't think he even noticed that it was lamb. Usually he complains when I make a lamb dish because he thinks it tastes greasy. The only real changes I made were that I used crushed garlic because I couldn't find garlic paste and I used chipotle powder (not sure if that was what was meant by red chili powder?) and then I used extra cornstarch because I had problems with the sauce. I thought it seemed like a lot of liquid for the amount of meat, but put it all in anyway and it was pretty soupy. I added twice as much cornstarch as called for and cooked it a little extra and it still didn't thicken enough, so eventually I ended up removing the meat with a slotted spoon and dumping out about 3/4 of the sauce and then returned the meat to the pan and mixed in the walnuts. The walnuts were okay, but I think next time I'll make it with cashews instead.
- 250 g boneless lamb
- 2 tablespoons oil
- 2 -3 dried red chilies
- 1⁄2 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon sesame oil
- 1 cup chicken stock
- 3 teaspoons cornflour
- 1 1⁄2 tablespoons soy sauce
- 2 teaspoons sherry wine or 2 teaspoons rice wine
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon sugar
- 25 g walnuts or 25 g cashews or 25 g almonds, halved
- 2 spring onions (shredded)
Directions See How It's Made
- Wash meat, pat dry & cut into 2cm cubes.
- Combine ingredients for marinade, mix w/meat & marinate for 15-20 minutes.
- Heat 2 tablespoons oil in a non-stick pan, add nuts for garnish & fry till golden brown. Drain & set aside.
- Add red chilies to pan & fry till dark. Lower heat, add garlic & fry for 1 minute.
- Sprinkle in chili powder & sesame oil.
- Add meat & fry over medium heat till oil bubbles on the surface.
- Pour in stock & cook for 2-3 minutes.
- Mix cornflour with 1/2 cup water, lower heat & add to meat. Mix well, bring to boil & cook for 1 minute more, stirring cont.
- Garnish w/spring onions & reserved fried nuts & serve w/noodles.