Chinese Feasts & Festivals. S. C. Moey

teaspoon freshly ground black pepper

      ½ teaspoon sugar

      1 Trim the fat from the lamb and discard. Slice the meat into fairly thin strips. Place in a large bowl and rub the lamb with salt, then set aside.

      2 Combine the Marinade ingredients in a mixing bowl and mix well. Place the lamb in the Marinade and mix until well coated. Allow to marinate for at least 1 hour.

      3 Heat the oil in a wok over medium heat until smoky hot. Add the chilies and stir-fry until fragrant, about 1 minute. Add the lamb and the Marinade, and stir-fry for 4 to 5 minutes. Increase the heat to high and continue to stir-fry for another 5 to 10 minutes, constantly stirring and turning the ingredients to prevent them from burning, until the sauce is completely absorbed and the meat is dry. Remove from the wok and transfer to a serving platter.

      4 Garnish with the spring onion and serve hot with steamed rice.

      Serves 4 to 6

      Preparation time: 20 mins + 1 hour to marinate

      Cooking time: 15 mins

      Lamb in Aspic