Lamb Shapta - James Martin Chef

Ingredients

• 400 grams Lamb Fillet
• Oil to deep fry
• 1 tablespoon cornflour
• 1 egg
• 1 tablespoon rice wine
• Salt to taste
• 1 pinch of Szechuan pepper
• 1 tablespoon oil
• 2 tablespoons garlic chopped
• 1 tablespoon red chilli flakes & seeds
• 100 ml light soy sauce
• ¼ teaspoon Timur powder or Szechuan pepper powder
• ¼ teaspoon black pepper powder
• 1 tsp sugar
• 200 ml light tomato sauce or ketchup
• 2 tablespoons water
• 2 tablespoons cooking oil
• 2 tablespoons garlic, chopped
• 4 whole red chillies, slit open
• Spring onion greens
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 medium bok choi, cut into strips
• 1 knob ginger, cut into strips