Caramelized onions and lamb

ingredient

• 30 g/1 oz butter
• 1 tablespoon vegetable oil
• 2 onions, thinly sliced
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar
• ¼ red cabbage, shredded
• 100 g/3 ½ oz green beans, trimmed
• 1 tablespoon chili oil
• 500 g/1 lb lamb fillet, trimmed of all visible fat
• ¼ cup/60 ml/2 fl oz rice wine
• ¼ cup/60 ml/2 fl oz kechap manis
• 1 tablespoon balsamic vinegar

method

• Heat butter and vegetable oil together in a wok over a medium heat, add onions, sugar and red wine vinegar and stir-fry for 10 minutes or until onions are caramelized.
• Add cabbage and beans and stir-fry for 5 minutes or until cabbage wilts. Remove vegetable mixture from wok, set aside and keep warm.
• Heat chili oil in wok over a high heat, add lamb and cook for 3 minutes each side or until cooked to your liking. Remove from wok, set aside and keep warm. Add rice wine, kechap manis and balsamic vinegar to wok and simmer for 5 minutes or until sauce thickens slightly.
• To serve, cut lamb into thin slices. Divide vegetable mixture between serving plates,top with lamb slice and spoon over sauce.

tip from the chef

Kechap manis is a thick sweet seasoning sauce, made of soy sauce, sugar and spices. If unavailable a mixture of soy sauce and golden syrup can be used in its place.