Another family favourite of ours which can be quickly prepared.  A very tasty and aromatic dish that can be served in any dining hall, café, at top restaurants and elegant parties.

INGREDIENTS:

175g lean lamb, cut from the leg

1 tablespoon cornflour

50g spring onions or shallot

3 cloves garlic

3 tablespoons oil

1 tablespoon soy sauce

½ teaspoon salt

1 tablespoon sherry

½ teaspoon chicken stock

1 teaspoon sesame oil

Method:

Cut the lamb across the grain by 5 x 2.5cm thin slices.  Mix the cornflour with 1 tablespoon water and in a bowl, mix thoroughly with the meat.  Cut the spring onions or shallots into 5cm segments, including the green part and put aside.  Crush the garlic.  Heat the oil in a large frying pan over medium heat and stir-fry the lamb gently for 2 minutes (approx.).  Remove the meat and put aside.  Add the remaining 1 tablespoon oil to the pan and fry the onion and crushed garlic for 2 minutes.  Return the meat to the pan and add the soy sauce, salt, sherry and chicken stock and scramble-fry over high heat for 1 minute.  Add the sesame oil immediately before serving.  Since this is a mixed, scrambled dish, no garnishing or decoration is necessary.  It should, however, be very neatly and carefully poured on to a well-heated plain or decorated dish and eaten immediately.  This is a great dish for those who appreciate the aromatic qualities of quick-fried garlic and onion. 

Serves 2 persons