Spicy orange lamb

Yield: 4 Servings

Measure Ingredient
450 grams Lamb chops; lean boneless
3 tablespoons Groundnut oil
1½ teaspoon Ginger root; finely chopped
2 tablespoons Garlic; thinly sliced
1 tablespoon Orange jest; grated
1 teaspoon Szechuan pepper; *
2 tablespoons Orange juice
1 tablespoon Dark soy sauce
2 teaspoons Chilli bean sauce
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Sugar
2 teaspoons Sesame oil
1 tablespoon Light soy sauce
2 teaspoons Rice wine or dry sherry
1 teaspoon Sesame oil
2 teaspoons Cornflour


NB * Roasted and finely ground (optional).

"Here I have combined the lamb with orange for a lovely contrast to the rich meat. The tartness of the fresh orange peel works well to balance the robust taste of the lamb. It is an easy dish to make and the spicy flavours add to its appeal. Serve it with plain rice and vegetables for a wholesome meal. K.H."

Cut the lamb into thin slices 5cm long, cutting against the grain. Put the lamb into a bowl together with the marinade ingredients. Mix well and leave for about 20 minutes.

Heat a wok or large frying pan over a high heat until it is very hot. Add the oil and, when it is very hot and slightly smoking, remove the lamb from the marinade with a slotted spoon. Add it to the pan and stir fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off all but about 2 teaspoons of the oil.

Re-heat the wok or pan over a high heat and then add the ginger, garlic, orange zest and peppercorns. Stir-fry for 20 seconds. Then return the lamb to the pan, add the rest of the ingredients and stir fry for 4 minutes, mixing well. Serve the dish at once.

Recipe Ken Hom "The Hot Wok Book".

MMed IMH c/o Georges' Home BBS 2:323/4⅖

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