Prep 30 mins
Cook 0 mins
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)
- 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)
- 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.
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.