Mr Wong’s Hunan Lamb

This dish is all about the big spices of Hunanese cooking. A fiery paste made from dried chillies, Sichuan pepper, ginger and spring onions coats the delicate lamb cutlets and turns them into something fierce. The sweetness of the lamb handles all the big flavours, and the delicate pak choi, soy and orange stir-fry absorbs some of the heat.