Chilli peanut lamb
An addictive, spicy dish that will leave you wanting more. Perfect served with steamed greens and steamed jasmine rice. SERVES 2 412 CALS PER SERVING 1 tbsp rapeseed oil 4 whole dried chillies ½ tsp ground dry-toasted Sichuan peppercorns 250g lamb fillet, sliced into thin strips 1 tbsp Shaohsing rice wine or dry sherry drizzle of toasted sesame oil dash of chilli oil handful of dry roasted peanuts small handful of fresh coriander leaves, finely chopped (optional) FOR THE SAUCE 1 tsp chilli bean paste 1 tbsp crunchy peanut butter 1 tbsp low-sodium light soy sauce 1 tbsp Chinkiang black rice vinegar or balsamic vinegar 50ml cold water 1 tsp cornflour
Whisk together all the ingredients for the sauce in a small jug, then set aside.
Heat a wok over a high heat and add the rapeseed oil. When the wok is smoking, add the dried chillies and ground Sichuan peppercorns and toss for a few seconds. Add the lamb strips and leave to sear on one side for 3 seconds, then flip them over. As the meat starts to turn brown, add the Shaohsing rice wine or dry sherry.
Stir the sauce, then pour into the wok and mix well for 5 seconds. Once the sauce thickens and gives a shine to the lamb, drizzle with some toasted sesame oil and chilli oil and toss through some dry roasted peanuts and finely chopped coriander, if using.
Take off the heat and transfer to a serving plate.