Mongolian Lamb

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 40 ml oil
• 500 g lamb fillets, cut into thin strips
• 2 cloves garlic, crushed
• 4 spring onions
• 40 ml soy sauce
• 80 ml dry sherry
• 40 ml sweet chili sauce
• 2 teaspoons toasted sesame seeds (i toast them by tossing in a dry non-stick frypan over a medium heat until golden)

Recipe

• 1 heat a wok and add half the oil, swirling it round to coat the pan.
• 2 stir-fry the lamb in 2 batches for 3 minutes each time.
• 3 remove all the lamb from the wok.
• 4 reheat the wok and add the other half of oil.
• 5 add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
• 6 add the sauces and sherry to the wok, and bring to the boil.
• 7 reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
• 8 return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
• 9 sprinkle with the sesame seeds and serve.