Ingredients

The following ingredients have 4 Servings
  • 21/2 tsp each ground cumin & ground coriander
  • 2 tbs sesame oil
  • 2 x 250g lamb backstraps, trimmed, thinly sliced diagonally
  • 1/4 cup (60ml) peanut oil
  • 2 eschalots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3cm piece (15g) ginger, cut into matchsticks
  • 1/4 cup (60ml) chilli in soy bean oil (from specialty grocers and Asian food shops)
  • 1 small fennel, tops trimmed, shaved (we used a mandoline), plus extra to serve
  • 150g sugar snap peas, trimmed
  • 30g saltbush, leaves picked (from specialty fruit and vegetable grocers)
  • 1/2 bunch chard, stalks finely chopped, leaves torn
  • 1 long red chilli, thinly sliced, plus extra to serve
  • 1/3 cup (80ml) good-quality beef stock
  • Roughly chopped cashews, to serve

Instruction

  • To make the marinade, combine cumin, coriander and sesame oil in a bowl. Add lamb and toss to coat, then cover and set aside at room temperature for 1 hour or until ready to use.
  • Heat half of the peanut oil in a large wok over high heat. Add half of the sliced eschalot, garlic and ginger and stir-fry for 1-2 minutes until fragrant. Add half the chilli in soybean oil and stir with a wooden spoon to loosen. Add half of the marinated lamb and stir-fry for 2 minutes or until just cooked. Add half of the sliced fennel, peas, saltbush, chard and chilli then pour over half of the stock and stir-fry for a further 3 minutes or until the leaves have just wilted but the vegetables are still crispy. Set aside and reserve.
  • Return the wok to high heat with remaining 30ml peanut oil. Repeat stir-fry process with remaining ingredients, starting with the eschalot, garlic and ginger before adding reamining chilli in soybean paste, lamb and vegetables
  • To serve, return reserved stir-fry to the wok and toss until heated through. Divide among plates and scatter with cashews, extra shaved fennel and extra chilli. Serve immediately.