Name: Anchovy, chilli and lime lamb
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram thinly sliced lamb backstrap; 2 tablespoon chilli jam; 10 finely chopped anchovy fillets; 2 teaspoon finely grated lime rind; 1/4 cup lime juice in medium bowl; 1/4 cup water to wok; stir-fry until hot, season to taste

Ingredients

600 gram thinly sliced lamb backstrap

2 tablespoon chilli jam

10 finely chopped anchovy fillets

2 teaspoon finely grated lime rind

1/4 cup lime juice in medium bowl

1/4 cup water to wok; stir-fry until hot, season to taste

Method

1.Combine lamb backstrap, chilli jam, anchovy fillets, grated lime rind and lime juice in medium bowl.

2.Heat oiled wok; stir-fry lamb, in batches, until browned. Return lamb to wok; add ¼ cup water to wok; stir-fry until hot, season to taste.

Serve lamb with steamed rice or noodles topped with 2 thinly sliced fresh long red chillies.
Note

Woman's Weekly Food

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Ingredients

Method

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