|500 g||leg of lamb — boneless, cut into strips|
|1 tsp||bicarbonate of soda|
|2 tbsp||olive oil|
|1||leek — thinly sliced|
|4||garlic cloves — crushed|
|1 tbsp||fresh ginger — finely grated|
|2 tbsp||sriracha sauce|
|1 tbsp||soya sauce|
|1 cup||sorghum — soaked overnight, cooked|
|1 tsp||olive oil|
|1 tsp||soya sauce|
|300 g||baby marrow noodles|
|200 g||baby tomatoes|
|1/2 cup||roasted peanuts|
|2 tbsp||soya sauce|
|1 tbsp||tomato sauce|
|1 tbsp||rice vinegar|
|1 tbsp||fresh ginger — finely diced|
Prepare the lamb stir fry
Massage the lamb with the salt and baking soda. Let it marinate 1 hour to tenderize. Start to prepare the vegetables during this time.
Thoroughly rinse the lamb and pat dry using paper towels. Set aside.
Heat a wok or a large frying pan with the oil over high heat until the oil is hot. Add the leeks, garlic and fresh ginger and continue to fry until the leeks are translucent and browning slightly on the edges 1-2 minutes.
Add the lamb slices in batches and continue to stir fry until the lamb is browning at the edges, 2-3 minutes.
Add the sriracha sauce and soya sauce and fry until well covered and slightly caramelized.
Prepare the sorghum (this can be done ahead of time)
Prepare the sorghum according to the package instructions by soaking it overnight and the cooking it slowly until al dente.
Once the sorghum is cooked drizzle with olive oil and soya over the top. Toss to coat and keep in the pot covered.
Prepare the vegetables (this can be done while meat is marinating)
Baby marrow noodles (can also be bought)
Using a vegetable peeler, cut long thin slices of baby marrows. Cut these slices into thick ‘noodles’.
Heat 1-2 cups of water and bring to the boil.
Add the ‘noodles’ and cook for 1-2 minutes. Drain and refresh.
Slice the red pepper into vertical slices by standing the pepper upright and slicing around the core of the pepper.
Place the slices on a lined baking tray and place under the grill until the skin is black and coming away from the flesh of the pepper and the peppers start to caramelize.
Place the slices on top of one another to sweat. Once cooled remove the skins and slice the peppers into strips.
Place the baby tomatoes in a pan over high heat and cook until blistered and starting to burst.
Prepare the sauce
Whisk together the honey, soya, tomato sauce, vinegar, mirin and fresh ginger. Set aside until ready to use.
Preparing the bowls
Divide the sorghum between the serving bowls and top with the stir-fried lamb and vegetables. Spoon the sauce over and sprinkle with the roasted peanuts. Garnish with thinly sliced spring onion, red chili or crispy onions.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.