I love a good curry, and lamb is always a favourite when I make a big batch, however, it’s easy to get stuck in a rut with recipes sometimes, so recently I decided to try a different style of curry recipe with some beautiful British lamb neck that I had.
I’ve always loved the takeaway dish called Mongolian beef, it’s a classic dish in Chinese-American restaurants, and I used to love it when I lived in the States. The main ingredients are beef, of course, soy sauce, hoisin sauce, chillies and spring onions, and it’s served in a thick sauce with rice or noodles.
My recipe for a quick stir-fried Mongolian lamb curry is an adaptation of the classic style – cooked in a wok which makes the lamb meltingly soft, especially when sliced very thinly and stir-fried over a high heat. Marinating the lamb for 30 minutes also helps to infuse the flavours and tenderise the meat.
Serve this tasty, sticky, tender lamb curry with steamed basmati rice or noodles for a wonderful family meal at any time of the week, although it would also make a great alternative to an actual Friday night takeaway.
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