Ingredients

• 250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew)
• sliced into small 5mm X 2cm/1in strips
• 2 tbsp potato flour
• 2 tbsp tapioca granules
• ground
• groundnut oil
• for deep-frying
• 1 tbsp freshly grated ginger
• 1 tbsp Shaoxing rice wine or dry sherry
• ½ tsp ground dry-toasted Sichuan peppercorns
• ½ tsp sea salt
• 1 tsp low-sodium light soy sauce
• 1 tsp yellow bean paste
• 1 tsp hoisin sauce
• 1 pinch Chinese five-spice powder
• ½ orange
• juice only
• 1 tsp runny honey
• 1 tbsp low-sodium light soy sauce
• 1 tbsp groundnut oil
• 2 garlic cloves
• peeled and finely chopped
• 2 medium courgettes
• top and tailed
• sliced to 5mm/¼in cube pieces
• 2 red Romano peppers
• deseeded and chopped to 5mm/¼in cube pieces
• 1 small handful roasted salted cashew nuts
• 1 iceberg lettuce
• halved
• separated
• washed and refrigerated
• 3-4 kumquats
• finely sliced (two pieces in each wrap)
• fresh purple/yellow edible flowers
• optional
• few coriander leaves

Directions

• Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well
• cover and leave to marinate in the fridge for at least 20 minutes.
• Remove the lamb from the marinade
• dust with potato flour and then the ground tapioca granules.
• Heat a saucepan or wok over a medium heat
• half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove
• drain on kitchen paper and set aside.
• For the stir-fry
• mix together the orange juice
• runny honey and light soy sauce.
• Heat a wok over high heat
• add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts
• and the orange soy honey mixture. Give it one final stir take it off the heat.
• To serve
• remove the lettuce cups from the fridge
• place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid)
• top with the crispy Mongolian lamb pieces and dress with kumquat slices
• edible flowers if using and coriander leaves.