Mongolian Lamb

Recipe

Preparation time: 15 minutes + 1 hour marinating
Total cooking time: 15 minutes
Serves: 4

1 kg (2lb) lamb fillets
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons peanut oil
4 onions, cut into wedges
3 teaspoons cornflour
3 tablespoons soy sauce
1/4 cup (60 ml) 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 to 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.