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Dinner | Meat

Lamb in sweet and sour sauce

An unusual sweet and sour dish that will bring you omega 3 ALA, vitamin B12, zinc, phosphorus and essential amino acids

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Lamb in sweet and sour sauce recipe
Serves:
4
Preparation:
10 Mins
Cooking:
10 Mins
Low FODMAP:
No
Allergens:
Sulphur dioxide, Soya, Sesame seeds, Gluten, Sulphur dioxide
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What are the health benefits of Lamb in sweet and sour sauce?

An unusual sweet and sour dish that will bring you omega 3 ALA, vitamin B12, zinc, phosphorus and essential amino acids

 

Ingredients

Method

Ingredients

30ml/2 tbsp black bean sauce nutritional information
30ml/2 tbsp black bean sauce
48g/4 tbsp sugar nutritional information
48g/4 tbsp sugar
3tbsp cornflour nutritional information
3tbsp cornflour
570g lamb neck fillet nutritional information
570g lamb neck fillet
500mls rapeseed oil, for deep frying nutritional information
500mls rapeseed oil, for deep frying
12ml/2 tsp sesame oil nutritional information
12ml/2 tsp sesame oil
60ml/4 tbsp sherry nutritional information
60ml/4 tbsp sherry
30ml/2 tbsp soy sauce nutritional information
30ml/2 tbsp soy sauce
30ml/2 tbsp vinegar nutritional information
30ml/2 tbsp vinegar
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Cut the lamb into thin slices.
2) Marinate the slices in 2tbsp of the cornflour and crushed black bean sauce for about 10 minutes.
3) Heat the rapeseed oil in a wok or saucepan and deep-fry the lamb slices for about 20 seconds, stirring to separate each piece.
4) When the slices are lightly coloured, remove with a perforated spoon and drain.
5) Pour off the excess oil, leaving about a tablespoon, add the ginger root, soy sauce, sherry, vinegar, sugar and remaining cornflour. Stir for about 1 minute.
6) Add the lamb slices and sesame oil and stir briefly before serving. 

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