Mongolian Lamb

Serves 4


Ingredients:

1kg lamb fillets
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp sesame seeds
2 tbsp peanut oil
4 onions, cut into wedges
3 tsp cornflour
3 tbsp soy sauce
¼ cup (60ml) sherry


Method:

• Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.


• Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.


• Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir-fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.


• Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok.


• Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened.


• Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds.

Nutrition per serve:
Protein 60g
Fat 25g
Carbohydrate 10g
Dietary Fibre 3g
Cholesterol 165mg
2190 kj (520 cal)