Ingredients:
500 g ground lamb
1 teaspoon grated fresh ginger
2 garlic cloves, crushed
1 small onions, chopped
50 g stale breadcrumbs
2 teaspoons dry sherry
2 teaspoons soy sauce
1 tablespoon chopped parsley
1 eggs
2 tablespoons vegetable oil ( I use olive)
1 large red peppers, sliced ( capsicum)
4 green shallots, sliced
1 lamb stock cube (I use vegita) or 1 beef stock cube ( I use vegita)
1 teaspoon cornflour
250 ml water
2 teaspoons hoisin sauce
2 teaspoons sweet chili sauce
1 teaspoon peanut butter ( or can use tahini)
1/2 teaspoon five-spice powder
40 g unsalted dry roasted peanuts
Directions:
Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
Heat oil in wok.
Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
Add pepper and shallot; stir fry.
Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
Stir until mixture boils and thickens slightly.
Serve sprinkled with peanuts.
Servings: 4
Time preparation: 75 min.
Time total: 100 min.