Mongolian Lamb

1. 1

   Heat a wok and add half the oil, swirling it round to coat the pan.

2. 2

   Stir-fry the lamb in 2 batches for 3 minutes each time.

3. 3

   Remove all the lamb from the wok.

4. 4

   Reheat the wok and add the other half of oil.

5. 5

   Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.

6. 6

   Add the sauces and sherry to the wok, and bring to the boil.

7. 7

   Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.

8. 8

   Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.

9. 9

   Sprinkle with the sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.