Mongolian Lamb Recipe

• 40 ml Oil
• 500 g Lamb Fillets (cut into thin strips)
• 2 cloves Garlic (crushed)
• 4 Spring Onions
• 40 ml Soy Sauce
• 80 ml Dry Sherry
• 40 ml Sweet Chili Sauce
• 2 tsp Sesame Seeds (toasted)

• Place a wok on heat and add 20 ml of oil.
• Heat it, while swirling the oil to coat the entire pan.
• Add the lamb fillets and stir fry them for 3 minutes, on each side.
• Remove the fillets and set aside.
• Heat the remaining 20 ml oil.
• Add garlic and spring onion. Fry for 2 minutes and remove from the wok. Keep aside.
• Pour soy sauce, sweet chili sauce and dry sherry in the wok. Bring the mixture to a boil.
• Reduce the heat and simmer for 3 to 4 minutes, till the sauce thickens up.
• Add the lamb fillets and fried onions to the sauce and toss well, to evenly cover the mixture with the sauce.
• Sprinkle sesame seeds on top and remove from heat.
• Serve hot.