Salt and Pepper Crispy Lamb

Ingredients list for Salt and Pepper Crispy Lamb

• 400 grams Boneless lamb cut into 1 inch cubes
• 4-6 Garlic cloves chopped
• 1 inch Ginger chopped
• 1/2 teaspoon Crushed black peppercorns
• to taste Salt
• 4 tablespoons Chilli oil
• 1/2 teaspoon Castor sugar (caster sugar)
• 2 tablespoons Light soy sauce
• 3 tablespoons Cornflour/ corn starch
• to deep fry Oil 1 tablespoon +
• 3 inch Celery stalk chopped
• 1 tablespoon Fresh coriander stems chopped
• 2-3 Dried red chillies stemmed and sliced diagonally
• 3 Spring onion bulbs halved
• 2 stalks Spring onion greens cut into 1 inch pieces
• 1/2 medium Red capsicum cut into 1 inch cubes
• 1/2 medium Yellow capsicum cut into 1 inch cubes
• 1/2 medium Green capsicum cut into 1 inch cubes
• 2 tablespoons Fresh coriander leaves chopped
• 1 stalk Spring onion greens chopped

Method

1. Put lamb in a mixing bowl, add half the garlic and ginger, half the crushed black peppercorns, salt, one tablespoon chilli oil and soy sauce and mix well. Keep the lamb in a refrigerator to marinate for two to three hours.
2. Add two tablespoon of cornflourto the lamb and mix well.
3. Heat sufficient oil in a kadai, add lamb and deep-fry till fully cooked and golden.
4. To make the sauce, heat oil in anon-stick wok, add remaining garlic, ginger, celery and coriander stems and mix. Add remaining chilli oil and dried red chillies and mix well.
5. Add spring onion bulbs, red, yellow and green capsicums and mix well. Cook for a minute.
6. Add ¼ cup water. Make slurry with the remaining cornflour and two tablespoons water and add to the wok. Add soy sauce, remaining crushed black peppercorns and toss.
7. Add coriander and spring onion greens and toss quickly, transfer onto a serving plate and serve immediately.