Saturday, August 16, 2008

Lamb with Peppers and Beans

This easy, classic stir-fry combination of boneless lamb fillet, fresh red and green peppers and green beans is well-laced with soy sauce and sherry. Recipe serves 4.


1 pound (500 g) green beans
Boiling water
Salt to taste
2 medium red peppers (capsicums)
2 medium green peppers (capsicums)
2 medium onions
1 pound (500 g) boneless fillet or lamb
1 ounce (30 g) fresh parsley
3 tablespoons sunflower or corn oil
4 cloves garlic
1/4 cup soy sauce
1 tablespoon medium sherry
1/3 cup chicken stock


1. Top and tail beans and remove side strings if necessary. Cut into 1/2 inch (1 cm) pieces. Cook beans in boiling salted water for 5 minutes, keeping saucepan two-thirds covered. Drain in a colander. Refresh by rinsing under cold, running water.
2. Halve peppers. Remove inner white membranes and seeds. Cut flesh into 1/2 inch (1 cm) diamond shapes.
3. Peel and quarter onions. Cut into thin strips.
4. Using a sharp knife, cut lamb into same-sized strips as onions.
5. Wash parsley and shake dry. Coarsely chop.
6. Heat oil in wok until very hot, but not smoking. Add lamb. Stir-fry briskly for 2 minutes. Remove from wok with ladle. Drain on rack or on absorbent kitchen paper.
7. Crush garlic directly into remaining oil in wok. Add beans, peppers and onions. Stir-fry for 3 minutes.
8. Sprinkle soy sauce, sherry and stock over stir-fried ingredients. Return lamb to wok. Reheat until piping hot, stirring. Mix in parsley. Adjust seasoning to taste.
9. Serve with rice, small new potatoes or pasta.

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