Lamb & mint stir-fry

serves 4
ingredients
2 tablespoons vegetable oil
850g/13⁄4lb lamb loin fillets, thinly
sliced across the grain
2 garlic cloves, finely chopped
1 red onion, cut into wedges
1 fresh red chilli, seeded and finely
chopped
15g/1⁄2oz fresh mint, chopped
For the sauce
50ml/2fl oz freshly squeezed
lime juice
2 tablespoons sweet chilli sauce
2 tablespoons Thai fish sauce
• To make the sauce, combine the lime juice and chilli and fish sauces in a
small bowl.
• Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it
around to coat the side of the wok. Add the lamb in batches, stir-frying
each batch for 2 minutes or until browned. Remove from the wok.
• Heat the remaining oil in the wok, add the garlic and onion, and stir-fry
for 1 minute, then add the chilli and cook for 30 seconds. Return the
lamb to the wok, pour in the sauce and cook for 2 minutes over a high
heat. Stir in the mint, then serve immediately.