Chinese · Breakfast

Stir-Fried Lamb with chilli and sichuan pepper

This Chinese Shakshuka leans on chilli and sichuan pepper to do the heavy lifting. We stir-fry the Lamb for real depth, then bring it together in one pan.

4.9 from 820 cooks

Prep10 min

Cook35 min

Serves4

LevelMedium

Members' recipe

Stir-Fried Lamb with chilli and sichuan pepper

Ingredients

700gdiced lamb
to tasteblack pepper
1 large, choppedonion
1/4 cupolive oil
a handfulShaoxing wine

Method

Prep everything first: chop the aromatics, measure the chilli and sichuan pepper elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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