Quick stir-fried Mongolian lamb curry
Karen Burns-Booth's quick lamb curry recipe is perfect for when you literally can't wait for a takeaway to arrive, as the thinly sliced lamb neck is cooked in minutes in a hot wok. Marinating the lamb for 30 minutes first is essential, but an easy step in this delicious recipe, a staple of Chinese-American restaurants.
Ingredients
Lamb
- 650g of lamb neck , sliced very thinly
- 2 tbsp of cornflour, for dusting
- 1 tbsp of sesame oil, for frying
- 6 tbsp of water
Mongolian curry paste
- 2 tbsp of soy sauce
- 4 tbsp of hoisin sauce
- 1 piece of fresh ginger , about 2.5cm, peeled and grated
- 1 tsp garlic powder
- 1 tbsp of Demerara sugar
- 1 tbsp of sesame oil
To serve
- 1 red chilli , deseeded and finely sliced
- 6 spring onions , trimmed and sliced
- rice , noodles or breads, cooked to serve
Method
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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Quick stir-fried Mongolian lamb curry
