Szechwan Lamb with Nuts Recipe

250 grams

2 tablespoons

2-3

1/2 teaspoon

1 teaspoon

1 teaspoon

1 cup

3 teaspoons

Marinade

1 1/2 tablespoons

2 teaspoons

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

Garnish

25 grams

2

Boneless lamb

Oil

Dried, pungent, red chilies

Garlic paste

Red chili powder

Sesame oil

Chicken stock

Cornflour

Soy sauce

Sherry or rice wine

Salt

Black pepper powder

Sugar

Walnuts, cashew nuts or almonds, halved

Spring onions, shredded

• Wash meat, pat dry and cut into 2cm cubes.

• Combine ingredients for marinade, mix in meat and marinate for 15-20 minutes.

• Heat 2 tablespoons oil in a non-stick pan, add nuts for garnish, and fry till golden brown.

• Drain and set aside.

• Add dried red chilies to pan and fry till dark.

• Lower heat, add garlic and fry for a minute.

• Sprinkle in chili powder and sesame oil.

• Add meat and fry over medium heat till oil bubbles on the surface.

• Pour in stock and cook for 2-3 minutes.

• Mix cornflour with 1/2 cup water, lower heat and add to meat.

• Mix well, bring to boil and cook for a minute more, stirring continuously.

• Garnish with spring onions and reserved fried nuts, and serve with noodles or steamed bread.