Mr Wong’s Hunan Lamb from Mighty Spice Express Cookbook by John Gregory-Smith
This dish is all about the big spices of Hunanese cooking. A fiery paste made from dried chillies, Sichuan pepper, ginger and spring onions coats the delicate lamb cutlets and turns them into somet...
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Cooking tools:
- Wok
- Blender
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Stove
- Plate
Ingredients
- 2 dried red chillies
- 1 tsp Sichuan pepper
- 1cm/½in piece fresh root ginger
- 5 spring onions
- 1 tbsp groundnut oil
- 1 tbsp soy sauce
- ½ orange
- 2 tbsp groundnut oil
- 6 lamb cutlets (about 500 g/1lb 2 oz total weight)
- sea salt
- 200 g/7 oz pak choi
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