About the Recipe
Fragrant with heady spices and exotic flavour, this dish combines the spicy, sweet and salty flavours that are synonymous with North East India and Tibet.
Ingredients
2 x Lamb Loin Fillets
Sunflower Oil
For the marinade
1 Tbsp Cornflour
1 Tbsp Rice Wine
1 Tsp Chilli Flakes
Sea Salt to taste
1 Tsp of Szechuan pepper.
For the Shapta Sauce
1 Tbsp Sunflower Oil
4 Garlic cloves, peeled and sliced
1 Tbsp Red Chilli flakes
50 ml Light Soy Sauce
1 Tsp Szechuan pepper powder
¼ teaspoon black pepper
1 Tsp sugar
100 ml Tomato Ketchup
2 Tbsp Water
To Serve
2 Tbsp Sunflower Oil
4 Garlic cloves, peeled and sliced
2 whole Red Chillies, slit open
4 Spring Onions, lower half cut into strips
1 Red Pepper, deseeded and cut into strips
1 Yellow Pepper, deseeded and cut into strips
1 medium Bok Choy, cut into strips
3 cm Ginger, peeled and cut
Preparation
For the Shapta Sauce
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Heat oil over a medium heat, add the garlic and chilli flakes and sauté for about 2 minutes.
Add the soy sauce, Szechuan pepper, black pepper and sugar, followed by tomato ketchup.
Add water and simmer for 3 – 4 minutes then remove from the heat
For the Lamb
Combine the marinade ingredient in a bowl.
Cut the lamb into thin slices and add to the marinade, stir so the lamb is completely coated.
Leave for one hour or so
Heat a frying pan and add the lamb.
Cook for a couple of minutes until the lamb is brown in colour.
Remove to a tray lined with kitchen paper.
And finally
Finally, heat the 2 tablespoons of oil in a wok and sauté the garlic and whole red chillies for about 2 minutes.
Add peppers and lamb and cook for 2-3 minutes.
Then add the Shapta Sauce
Add spring onion, ginger and Bok Choy and sauté for 2-3 minutes