Ingredients

The following ingredients have 4 Servings
  • 6 tbsp of extra virgin olive oil
  • 16 lamb cutlets, trimmed
  • 30g dried shiitake mushrooms, soaked for an hour
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 100g of fresh shiitake, sliced
  • 2 red banana chillies, split, seeds removed and then left whole
  • 2 green banana chillies, split, seeds removed and then left whole
  • 2 tbsp tamari sauce
  • Handful of chopped flat-leaf parsley
  • Salt and pepper

Instruction

  • <p>Heat half the olive oil in a wok or pan and fry the lamb cutlets for a minute on each side. Remove from the wok and place them on a plate. Remove the dried shiitake from their soaking water and give them a good squeeze. Cut off the tough stalks and leave them whole.</p> <p>Add the rest of the olive oil to the wok and turn the heat up high. Add the onion and garlic and stir-fry for 30 seconds. Add all the shiitake as well as the banana chillies and fry for a minute. Add the tamari and the lamb cutlets, as well as any juices, and fry for another 30 seconds.</p> <p>Remove from heat, add the parsley and season with a little salt and pepper. Serve immediately.</p>