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Mongolian Lamb

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“One of my favourite lamb dishes-quicker than going for take-aways.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a wok and add half the oil, swirling it round to coat the pan.
  2. Stir-fry the lamb in 2 batches for 3 minutes each time.
  3. Remove all the lamb from the wok.
  4. Reheat the wok and add the other half of oil.
  5. Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
  6. Add the sauces and sherry to the wok, and bring to the boil.
  7. Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
  8. Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
  9. Sprinkle with the sesame seeds and serve.

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