This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a wok or large frying pan, heat oil on high. Stir-fry lamb in batches for 3-4 minutes each. Remove and set aside.
2.Add onion, celery, capsicum, carrot, garlic, ginger and chilli. Stir-fry for 2-3 minutes.
3.Return lamb to wok with combined stock, sauces and cornflour. Bring to the boil.
4.Reduce heat to low and simmer, stirring, for 3-4 minutes until sauce thickens slightly. Sprinkle lamb with spring onion and serve over rice.
Note
- Use prepared chilli, garlic and ginger in jars or tubs for convenience.
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