3 tablespoons kecap manis
3 tablespoons oyster sauce
2 cloves garlic, crushed
2 teaspoons grated ginger
800g – 1kg lamb leg, sliced into thin strips
1 teaspoon peanut oil
3 teaspoons sesame oil
4 spring onions, sliced diagonally
Coriander & Cashew Sauce
100g roasted cashew nuts
2 bunches coriander, roughly chopped
zest of half a lemon
2 teaspoons sesame oil
100ml peanut oil
1-2 tablespoons lemon juice
Slice the lamb into thin strips. Combine all the marinade ingredients, add the lamb, tossing well to coat. Cover and leave for 1 hour or refrigerate overnight. When ready to cook, heat a wok over a high heat and add the oils. Stir fry the lamb, tossing in the spring onions at the end.
Sauce: Place the nuts, coriander, lemon zest and sesame oil in a food processor and process until well combined. With the motor running slowly drizzle in the peanut oil to make a paste. Add lemon juice to
taste and season lightly with salt. Serve the lamb over Jasmine rice and top with the coriander and cashew sauce. Serves 6
Kecap Manis: a thick, sweet soy sauce, readily available at all Asian grocery stores.
Wine Match: Domaine Bourillon Vouvray Demi Sec 2003 $20 - $30
Vouvray is a forgotten style that is a brilliant food wine, the rich, luscious palate works very well with spicy and full flavoured dishes.