Chilli peanut lamb

The Mail on Sunday - You - - Foodtablesfortwo -

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.

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