Neil Perry's black pepper and chilli lamb. Photo: William Meppem
250g loin of lamb, sliced thinly
1 tsp potato flour
1 tbsp shaoxing wine
1 tsp soy sauce
3 tbsp vegetable oil
½ small red onion, sliced
1 long red chilli, cut into rings
1 long green chilli, cut into rings
2 cloves garlic, minced
1 tsp black peppercorns, roasted and coarsely crushed
¼ cup chicken stock
2 tsp soy sauce
1 tsp oyster sauce
1 tbsp cornflour, dissolved in 1 tbsp water
½ bunch coriander leaves
Marinate lamb slices in potato flour, shaoxing wine and soy sauce for 20 minutes.
Heat wok and when smoking, add half the oil. Add the lamb slices and cook for 2 to 3 minutes to colour, remove lamb from the wok and place wok back on the heat.
Add remaining oil and heat until almost smoking. Stir fry onions, red and green chilli, garlic and black pepper until fragrant. Stir in the lamb with the stock, soy sauce and oyster sauce and cook briefly. Thicken with the cornflour and spoon onto a large plate. Sprinkle with chopped coriander and serve.
Note: Serves 4 as part of an Asian banquet
- Main Ingredients - Lamb, Asian greens
- Cuisine - Chinese
- Course - Main-course
- Occasion - Dinner Party