INGREDIENTS

METHOD

Preparation time: 15 minutes Marinating time: 30 minutes Cooking time: 10 minutes 12 ounces (350g) New Zealand Lamb neck fillets or leg meat, cut into thin strips 1 inch (2.5cm) fresh ginger, peeled and grated 1 clove garlic, crushed 4 spring onions, chopped 4 tablespoons (60ml) black bean sauce 1 tablespoon (15 ml) 1 red pepper, de-seeded and thinly sliced 1 red onion, skinned and cut into thin wedges

Marinade the lamb with the ginger, garlic, white parts of the spring onions (keep the green tops for garnish) and black bean sauce for 30 minutes. Heat the oil, add the lamb and marinade ingredients and stir-fry for 5 minutes until sealed and starting to brown. Add the pepper and onion. Fry for another 5 minutes stirring often until the lamb is tender and the vegetables are cooked. Serve sprinkled with the reserved spring onion tops. Hints and Tips Marinating time can be omitted but the meat will not absorb the delicious flavors of the marinade as well. Black bean sauce can be bought ready-prepared from large supermarkets.