Chili Lamb Recipe

Slice and marinate

Trim visible fat from the lamb and slice thinly across the grain into bite-sized strips (~1/8–1/4 inch thick). In a bowl combine 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon rice wine (or dry sherry), 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon vegetable oil. Toss the lamb thoroughly to coat. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

While lamb marinates, prepare vegetables: peel and julienne the ginger, thinly slice the garlic, slit green chilies, cut the onion into 1/2-inch wedges, slice bell peppers into 1/2-inch strips, and separate/slice spring onion whites and greens.

In a small bowl combine 2 tablespoons tomato ketchup, 1 tablespoon soy sauce, 1 teaspoon vinegar, 1 tablespoon chili sauce, 1 teaspoon brown sugar and 3 tablespoons water or broth. Stir until sugar dissolves. In a separate tiny bowl mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Set both aside.

Cook lamb

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tablespoon vegetable oil (for stir-frying). When oil is very hot, add the marinated lamb in a single layer. Stir-fry for 2–3 minutes until the edges brown but the lamb is not fully cooked through. Work quickly to avoid overcrowding; cook in two batches if necessary. Remove lamb to a plate and reserve juices in the pan.

Aromatics and vegetables

Reduce heat to medium-high and add the remaining tablespoon of vegetable oil (if pan is dry). Add julienned ginger, sliced garlic and the whites of the spring onions. Stir-fry for 20–30 seconds until fragrant but not burnt. Add slit green chilies, onion wedges and bell pepper strips. Stir-fry for 2–3 minutes until vegetables are crisp-tender — they should still hold some crunch.

Combine and finish

Return the partly cooked lamb and any collected juices to the wok. Stir to combine with vegetables. Pour the prepared sauce over the mixture and toss. Stir continuously for 1 minute, then add the cornstarch slurry and continue cooking 30–60 seconds until the sauce thickens and coats the lamb and vegetables. Drizzle 1/2 teaspoon sesame oil and toss to combine. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Transfer chili lamb to a serving platter. Sprinkle toasted sesame seeds and chopped cilantro or spring onion greens over the top. Serve immediately with steamed rice or fried rice and a wedge of lime if desired.