Pakistani
Pakistani Chicken Karahi
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Mongolian Lamb
Strips of tender lamb stir-fried with spring onion in a sticky soy and hoisin sauce — a takeaway favourite at home.
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15 minPrep🔥
15 minCook🍽️
3Serves📊
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Ingredients
- 500g lamb leg, thinly sliced
- 3 tbsp cornflour
- 3 tbsp oil
- 5 spring onions, in lengths
- 3 garlic cloves, minced
- 1 thumb ginger, grated
- For sauce: 3 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1/2 cup water, 1 tbsp cornflour with water
Instructions
- Toss lamb in cornflour.
- Sear in hot oil 2 minutes; set aside.
- Stir-fry garlic and ginger.
- Add the sauce ingredients; simmer until thick.
- Return the lamb and add spring onion; toss to coat.
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Tara’s tips
- Slice the lamb thinly against the grain.
- Cornflour gives the velvety coating and lovely sauce.
Serving suggestions
- Serve over rice.
Storage & reheating
Keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Beef instead?
Yes — flank or sirloin works perfectly.
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