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Quick stir-fried Mongolian lamb curry

by Karen Burns-Booth
Quick stir-fried Mongolian lamb curry

Quick stir-fried Mongolian lamb curry

PT15M

PT30M

Why not try?

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.

Ingredients

Metric

Imperial

1
Mix together all of the ingredients for the Mongolian curry paste. Place in a shallow dish and add the lamb pieces, turning over to coat fully in the paste. Cover and allow to marinate for 30 minutes
2
After this time, remove the lamb from the marinade, reserving this for later. Coat with the cornflour, either by tossing together in a bowl or by placing in a sealable bag and shaking to coat
3
Add the sesame oil to a wok and place over a high heat. When hot, add the dusted lamb pieces and fry for 2–3 minutes, moving about the pan the whole time. Scrape in the reserved paste from the marinade along with the water
4
Continue to stir-fry for another 4–5 minutes, keeping the lamb moving. Just before serving, scatter over the sliced chilli and spring onion and fry for a minute or so more to soften
5
Serve the curry immediately with steamed rice, noodles or bread
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