Difficulty | Serves 4 | Book 3
- Cut lamb into strips then sauté lamb, ginger and garlic in a non-stick frypan or wok that has been generously coated with cooking spray until meat is nearly cooked.
- Add onion and capsicum and cook a further 2 minutes.
- Combine cornflour with water and add to pan with all other remaining ingredients except sesame seeds. Bring to boil.
- Sprinkle sesame seeds equally over each serve.
NOTE: Serve with Basmati rice or for a lower carb count use glass noodles. Not included in nutritional information.
NOTE: An adapted version of this recipe is also in More Cooking for 1 or 2 people
Suitable to be frozen.
Scroll down to watch me make this recipe
This dish is lower in sodium (salt) and fat than traditional Mongolian Lamb. Serve with Basmati rice or low GI noodles.
Watch me make it here
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