Stir-fired Curry Lamb

[kedriaa]

Based on a Ken Hom recipe

Stir-fried Curry Lamb

Ingredients
 ◊ 350g lamb steaks
 ◊ 3 tbsp oil
 ◊ 1 medium onion, thinly sliced
 ◊ 4 cloves garlic, coarsely chopped

Marinade
 ◊ 1 tbsp light soya sauce
 ◊ 2 tsp sesame oil
 ◊ 1 tbsp rice wine or sherry
 ◊ 2 tsp cornflour

Sauce
 ◊ 1 tbsp rice wine or sherry
 ◊ 1 tbsp mild curry powder
 ◊ 1 tbsp dark soya sauce
 ◊ 1 tsp light soya sauce
 ◊ 2-3 tsp sugar
 ◊ 2 tbsp water

Method

1. Slice lamb thinly and remove the fat; marinade for at least 20 mins
   
2. Heat oil and fry the lamb till brown, drain and set aside
   
3. Remove the oil and set aside, then wipe clean the wok/pan
   
4. Reheat 1 tbsp of the oil and heat till hot and smoking slightly; add the onions and garlic and fry till fragrant
   
5. Add sauce ingredients and simmer for 1 min
   
6. Return the lamb to the wok and coat thoroughly
   
7. If a sweeter sauce is required, add more sugar; or if a hotter sauce is preferred use hot curry powder
   
8. Best served with plain boiled rice; you can also replace the lamb with beef