This dish, in which the flavours of East and West meet, readily combines with pasta, rice, noodles or even bread to make an easy and substantial meal in less than 30 minutes. You can use minced beef instead of lamb, if you prefer. Sesame paste is a rich, thick, creamy brown paste made from roasted sesame seeds and should not be confused with the Middle Eastern tahini. If you cannot find sesame paste, use smooth peanut butter.
| East meets West |
| Preparation time 15 minutes |
| Serves 4–6 |
1 tablespoon groundnut (peanut) oil
450 g (1 lb) minced (ground) lamb
3 tablespoons coarsely chopped garlic
2 tablespoons coarsely chopped fresh root ginger
2 tablespoons tomato paste
2 tablespoons sesame paste
1½ tablespoons dark soy sauce
1 tablespoon lemon juice
1 tablespoon chilli bean sauce
2 teaspoons sugar
1 tablespoon Shaoxing rice wine or dry sherry
1 Heat a wok or large frying pan until very hot, then add the oil and lamb. Stir-fry for 2 minutes, then add the garlic and ginger and cook for 1 minute.
2 Stir in the tomato paste, sesame paste, soy sauce, lemon juice, chilli bean sauce, sugar and rice wine or sherry. (You will find it quicker if, as in this recipe, you are required to add a number of ingredients at the same time, you measure them together into a bowl and add them all at once.) Cook for 4 minutes, then serve.