Ingredients
- 1½ tablespoons salt–reduced soy sauce
- 1 teaspoon ground coriander
- 2 teaspoons finely grated mandarin zest
- ½ teaspoon sugar
- 1 pinch cayenne pepper
- 500 g (1 lb) boneless leg of lamb, trimmed and thinly sliced
- 2 teaspoons vegetable oil
- 1 red capsicum (bell pepper), halved, seeded and chopped
- 3 cloves garlic, crushed
- 4 spring onions (scallions), thinly sliced
- ½ cup (125 ml) salt–reduced chicken stock
- 2 teaspoons cornflour (cornstarch)
- 4 mandarins, peeled, separated into segments, halved and seeded
- 2 tablespoons fresh coriander (cilantro) leaves
Preparation
- Combine the soy sauce, ground coriander, mandarin zest, sugar and cayenne pepper in a large bowl.
- Add the lamb and toss well to coat.
- Heat 1 teaspoon of the vegetable oil in a wok or large non–stick frying pan over medium–high heat.
- Add the lamb and stir–fry, in batches, for 2 minutes, or until lightly browned.
- Remove the lamb to a plate.
- Reduce the heat to medium, add the remaining oil, capsicum, garlic and spring onions, and stir–fry for 4 minutes.
- Combine the stock and cornflour in a small bowl.
- Add to the wok and bring to the boil.
- Return the lamb to the wok, add the mandarin segments and cook for 1 minute, or until the sauce has thickened slightly.
- Divide among serving bowls and serve immediately with the coriander sprinkled on top.