Szechuan Lamb
Szechuan Lamb with Grilled Pak Choy
500g lamb leg steaks, trimmed of fat and cut into thin strips
2 teaspoons ground cumin
Pinch chilli flakes
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon finely grated ginger
2 teaspoons sesame oil
1 tablespoon cornflour
2 tablespoons cooking oil
100ml chicken stock
1 onion, finely chopped
1 carrot shredded into ribbons with a potato peeler
2 head pak coy
Fresh coriander
Mix the cumin, chili, soy, hoisin, ginger, sesame oil, cornflour and one tablespoon of the cooking oil together to a fine paste and mix in the lamb thoroughly. Cover and chill to marinate for at least 2 hours.
Heat the remaining oil in a wok until smoking hot. Swirl around the sides and add the lamb. Spread over the surface and cook to seal well. Add the onions and cook for a minute. Add the stock and cook to sauce consistency. Add the carrots and wilt for 30 seconds.
Heat a grill pan until smoking hot.
Cut the pak choy in quarters through the root and toss in a little oil.
Place on hot grill to wilt.
Serve the lamb in a bowl, surrounded by the pak choy. Garnish with the coriander and serve with rice.
