Although Chinese ordinarily do not like lamb, they have not tasted lamb in the West, where it is delicate and more subtle than the stronger-tasting one from China.
Here I have combined the lamb with orange for a lovely contrast to the rich meat. The tartness of the fresh orange peel works well to balance the robust taste of the lamb. It is an easy dish to make and the spicy flavours add to its appeal. Serve it with plain rice and vegetables for a wholesome meal.
Cut the lamb into thin slices
Heat a wok or large frying-pan over a high heat until it is very hot. Add the oil and, when it is very hot and slightly smoking, remove the lamb from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off all but about
Re-heat the wok or pan over a high heat and then add the ginger, garlic, orange zest and peppercorns. Stir-fry for 20 seconds. Then return the lamb to the pan, add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
© 1996 Ken Hom. All rights reserved.