Country lamb

ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 500 g/1 lb lean lamb, cut into strips
• 1 carrot, sliced
• 2 zucchini, sliced
• 125 g/4 oz sugar snap peas or snow peas
• 125 g/4 oz button mushrooms
• 1 tablespoon cornflour blended with 1 tablespoon water
• 2 tablespoons chopped fresh parsley
• freshly ground black pepper

red wine sauce

• 1 cp/250 ml/8 fl oz lamb or beef stock
• ¼ cup/60 ml/2 fl oz red wine
• 1 tablespoon passata (tomato paste)
• 1 tablespoon Worcestershire sauce

method

• To make sauce, combine stock, wine, passata and Worcestershire sauce ina bowl. Set aside.
• Heat oil in a wok over a medium heat, add onion and garlic and stir-fry for 3 minutes or until golden.
• Increase heat to high, add lamb and stir-fry for 5 minutes or until brown. Remove lamb from wok, set aside and keep warm.
• Add carrot, zucchini, sugar snap peas or snow peas and mushrooms to wok and stir-fry for 5 minutes or until vegetables are tender.
• Return lamb to wok, stir in sauce and cornflour mixture, bring to the boil and cook, stirring, for 1-2 minutes or until sauce thickens slightly. Stir in parsley and season with black pepper.

tip from the chef

To clean a wok, wash with water ( do not use detergent ), then dry thoroughly. The best way to dry the wok is to place it over a low heat for a few minutes.