Make the Shapta sauce first. Heat oil over a medium heat, add the garlic and chilli flakes and sauté. Add the soy sauce, Timur powder, black pepper powder and sugar, followed by tomato sauce or ketchup. Add water and simmer for 3 – 4 minutes the remove from the heat.
Combine the marinade ingredient. Cut the lamb into thin slices and add to the marinade, stir so the lamb is completely coated.
Heat a deep fat fryer to 180°C and add the lamb. Cook for a couple of minutes until the lamb is crisp and light brown in colour. Remove to a tray lined with kitchen paper.
Finally, heat the 2 tablespoons of oil in a wok and sauté the garlic and whole red chillies. Add lamb & peppers and cook for 1-2 minutes and then add shapta sauce. Add spring onion greens and bok choi – sauté for 2-3 minutes and then add the ginger strips. Remove and serve your Lamb Shapta hot.
Make the Shapta sauce first. Heat oil over a medium heat, add the garlic and chilli flakes and sauté. Add the soy sauce, Timur powder, black pepper powder and sugar, followed by tomato sauce or ketchup. Add water and simmer for 3 – 4 minutes the remove from the heat.
Combine the marinade ingredient. Cut the lamb into thin slices and add to the marinade, stir so the lamb is completely coated.
Heat a deep fat fryer to 180°C and add the lamb. Cook for a couple of minutes until the lamb is crisp and light brown in colour. Remove to a tray lined with kitchen paper.
Finally, heat the 2 tablespoons of oil in a wok and sauté the garlic and whole red chillies. Add lamb & peppers and cook for 1-2 minutes and then add shapta sauce. Add spring onion greens and bok choi – sauté for 2-3 minutes and then add the ginger strips. Remove and serve your Lamb Shapta hot.
