QUICK FIX STIR-FRIED LAMB WITH SPRING ONIONS

By Paul Heathcote on Jan 3, 09 09:58 PM

AFTER all the festive frivolities, the thought of writing up another dinner party dish would not be right - this is a straightforward and simple supper dish and can be changed to beef, chicken or fish.

If you really want to use some extra vegetables, quickly fry off some carrots, courgettes, or even add a few green beans.

Ingredients (makes 4)

2tbsp groundnut oil
700g lamb leg steaks, sliced thinly
3 crushed garlic cloves
6 spring onions cut into 3cm pieces
4tbsp oyster sauce
1tbsp soy sauce
3tbsp lamb or beef stock
Freshly milled pepper
Fresh coriander leaves
Cooked egg noodles

Method

1. Heat the groundnut oil until hot, add the lamb and fry for 3-4 minutes until the meat is cooked.
2. Add the garlic and cook for a further 30 seconds before adding the spring onion.
3. Add the oyster sauce, soy sauce and stock and bring to the boil. Season with milled pepper and garnish with freshly chopped coriander leaves and serve with egg noodles.

Wine with this dish: THE sweetness of a medium dry rosé, such as Rose d'Anjou 2007, will go well with this curry. It has pronounced aromas of red fruit with flowery hints and a fresh palate. Priced £5.49, from www. majestic.co.uk