Lamb and Mint Stir-Fry
Serves 4
Ingredients
2 tablespoons vegetable oil
850g/13⁄4lb lamb loin fillets, thinly sliced across the grain
2 garlic cloves, finely chopped
1 red onion, cut into wedges
1 fresh red chilli, seeded and finely chopped
15g/1⁄2oz fresh mint, chopped
For the sauce
50ml/2fl oz freshly squeezed lime juice
2 tablespoons sweet chilli sauce
2 tablespoons Thai fish sauce
• To make the sauce, combine the lime juice and chilli and fish sauces in a small bowl.
• Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it around to coat the side of the wok. Add the lamb in batches, stir-frying each batch for 2 minutes or until browned. Remove from the wok.
• Heat the remaining oil in the wok, add the garlic and onion, and stir-fry for 1 minute, then add the chilli and cook for 30 seconds. Return the lamb to the wok, pour in the sauce and cook for 2 minutes over a high heat. Stir in the mint, and then serve immediately.
Serves 4
Ingredients
2 tablespoons vegetable oil
850g/13⁄4lb lamb loin fillets, thinly sliced across the grain
2 garlic cloves, finely chopped
1 red onion, cut into wedges
1 fresh red chilli, seeded and finely chopped
15g/1⁄2oz fresh mint, chopped
For the sauce
50ml/2fl oz freshly squeezed lime juice
2 tablespoons sweet chilli sauce
2 tablespoons Thai fish sauce
• To make the sauce, combine the lime juice and chilli and fish sauces in a small bowl.
• Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it around to coat the side of the wok. Add the lamb in batches, stir-frying each batch for 2 minutes or until browned. Remove from the wok.
• Heat the remaining oil in the wok, add the garlic and onion, and stir-fry for 1 minute, then add the chilli and cook for 30 seconds. Return the lamb to the wok, pour in the sauce and cook for 2 minutes over a high heat. Stir in the mint, and then serve immediately.
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