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Chilli Lamb & Cashew

by chef@home (follow)
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A quick & easy stir-fry dish of lamb with cashew nuts. This tasty dish is balanced in texture of soft juicy meat, crisp sweet onion & sweet peas and crunchy cashew nuts.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 4 servings

750g lamb fillets
3 tbsp peanut oil
150g roasted cashew nuts
1 onion, peeled, cut into wedges
200g snow peas, trimmed, halved
225g sliced bamboo shoots
2 tbsp chilli sauce
1 tbsp soy sauce
steamed rice, to serve

Trim the meat of any fat and then cut across the grain evenly into thin slices. Heat 2 tbsp oil in a pan, swirling gently to coat the sides. Stir-fry the lamb in small batches over high heat until browned but not cooked through. Remove from the wok and drain on paper towels.

Heat the remaining oil and stir-fry the onion and snow peas for 2 minutes. Add the bamboo shoots and stir-fry for 1 minute.

Return the meat, add chilli and soy sauce. Stir-fry over high heat until the meat is cooked and the sauce is hot.

Add in the cashew. Season with salt and black pepper to taste. Mix well.

Serve immediately with steamed rice.

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