2005

Lamb Cashew with Oyster Sauce

Source: Milton Keynes - MKWeb

Tony O'Reilly's Recipe Column

Serves: 10

2.5kg Lamb shoulder dice, extra trimmed, 4cm dice
120ml Oil, vegetable
2 Garlic, cloves - puree
2 Red Chillies - De-seeded and chopped
2 Red Bell Pepper
120ml Oyster Sauce
90ml Soy Sauce
30gm Sugar
1 bunch Spring Onions
100gm Cashew Nuts, roasted

Heat the oil in a wok and swirl it around. Add the garlic and chillies and fry until golden brown.

Add the lamb and stir-fry until it changes colour. Add the red pepper and if necessary, a little water.

Stir in the oyster sauce, soy sauce and sugar. Add the scallions and cashews and cook gently until lamb is tender.