Chinese Chilli Lamb

The meal that made me cry

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One of the things I truly enjoy doing is shopping for new ingredients that I have never used before. I suppose this is my retail therapy or perhaps some obsession. I will undoubtedly be rehabilitated for that one-but let’s hope not- one day. Seriously, I am not sure which addiction is better in comparison with shoes and handbags. For me, the feeling ladies get after buying that pair of shoes with a matching handbag or perhaps a perfume in addition, is the same feeling I get when and I get to use a new or foreign ingredient. Hence, my latest additions to my ingredients are the light soya sauce, Chinese barbeque sauce as well as sweet and sour sauce

I should say, the suspense of how the recipe will turn out in the end, is more intriguing than anything else to me. It is especially so, when I must wait until I tasted the food for the first time, to determine what else needs to be added to elevate the recipe and make it delectable. At this point, I must trust instincts, be my own worst and best critic. Aah! It is just an amazing experience with all its gloriousness.

Making this Chilli Lamb, I got my eyes teary and nose running. (I know this is not the image one wants to have when talking about food. However, it is true, I am sorry if this part appals you). This happened immediately after adding onions and chillies to the hot and ready oil in a pan to sauté. This was a new experience for me, even although I have cooked with chillies before. I also cannot help to think that it will be my cure for flu – new discovery! Conversely, this is the best chilli lamb I have tasted and I cannot wait to make it again. It is just juicy and tasty. I used a leg of lamb cut it into strips. This saved me some valuable time from deboning the lamb.

I hope you will enjoy it like I did. If it makes you cry like it did to me, just bear with it. It will be over in few minutes and the reward is worth it😉

INGREDIENTS

500g Deboned Lamb (Free Range)

60ml Light Soya Sauce

1 Tablespoon Chinese Barbeque Sauce

2 Tablespoon Sweet and Sour Sauce

2 Teaspoon Minced Garlic

1 Yellow Pepper

3 Chillies

2 Tablespoons Vegetable Oil

2 Tablespoons Olive Oil

Salt and Pepper

1 Teaspoon Sirracha Spice

1 Small Onion

Paprika (optional)

Red Chillies (optional) and Coriander, for garnish

METHOD
  1. Cut the lamb into strips and set aside.
  2. To make the meat marinate, mix together soya sauce, vegetable oil, sauces, 1 teaspoon minced garlic, salt and pepper in a medium mixing bowl. Add the lamb and let it marinate for 90 minutes.
  3. Meanwhile, cut the onion in half and cut it into thin strips or dice, cut yellow pepper into strips, deseed the chillies and chop. Set aside.
  4. Use a pot or a pan with lid to cook the meat for 15 minutes, on medium heat.
  5. Whilst the meat is cooking, use another pan to heat olive oil, then add onion, yellow pepper and chillies, sauté on medium heat for few seconds, season slightly with salt. Then add the garlic a minute before adding the cooked lamb. Fry for 3 minutes, then add sirracha and paprika. Stir until the meat is well-coated and then add the stock from cooked lamb. Season with salt and pepper, only if necessary.
  6. Serve with rice noodles, garnish with coriander leaves and red chillies (optional).

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