Chinese Lamp Recipes - Lamb with Mange tout Recipe

Ingredients

• 2 cloves garlic, crushed

• 2.5 ml/1/2 tsp salt

• 450 g/1lb lamb, diced

• 30 ml/2 tbsp corn-flour (cornstarch)

• 30 ml/2 tbsp groundnut (peanut) oil

• 450 g/1lb mange tout (snow peas), cut into 4

• 250 ml/8 fl oz/1 cup chicken stock

• 10 ml/2 tsp grated lemon rind

• 30 ml/2 tbsp honey

• 30 ml/2 tbsp soy sauce

• 5 ml/1 tsp ground coriander

• 5 ml/1 tsp caraway seeds, ground

• 30 ml/2 tbsp tomato puree (paste)

• 30 ml/2 tbsp wine vinegar

---

Method:

1. Mix the garlic and salt and toss with the lamb. Coat the lamb in corn-flour. Heat the oil and stir-fry the lamb until cooked.

2. Add the mange tout and stir-fry for 2 minutes. Mix the remaining corn-flour with the stock and pour into the pan with the remaining ingredients.

3. Bring to the boil, stirring, then simmer for 3 minutes.