Stirfried Lamb with Coriander & Cashew Sauce
Photography Photography by Simon Devitt.
Serves: 6
INGREDIENTS
Marinade
3 tablespoons kecap manis
3 tablespoons oyster sauce
2 cloves garlic, crushed
2 teaspoons grated ginger
Lamb
800g – 1kg lamb leg, sliced into thin strips
1 teaspoon peanut oil
3 teaspoons sesame oil
4 spring onions, sliced diagonally
Coriander & Cashew Sauce
100g roasted cashew nuts
2 bunches coriander, roughly chopped
zest of half a lemon
2 teaspoons sesame oil
100ml peanut oil
1-2 tablespoons lemon juice
sea salt
To serve
Jasmine rice
METHOD
Slice the lamb into thin strips. Combine all the marinade ingredients, add the lamb, tossing well to coat. Cover and leave for 1 hour or refrigerate overnight. When ready to cook, heat a wok over a high heat and add the oils. Stir fry the lamb, tossing in the spring onions at the end.
Sauce: Place the nuts, coriander, lemon zest and sesame oil in a food processor and process until well combined. With the motor running slowly drizzle in the peanut oil to make a paste. Add lemon juice to
taste and season lightly with salt. Serve the lamb over Jasmine rice and top with the coriander and cashew sauce. Serves 6
Kecap Manis: a thick, sweet soy sauce, readily available at all Asian grocery stores.
Wine Match: Domaine Bourillon Vouvray Demi Sec 2003 $20 - $30
Vouvray is a forgotten style that is a brilliant food wine, the rich, luscious palate works very well with spicy and full flavoured dishes.
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