Crispy Mongolian lamb lettuce wraps

1. 1

   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.

2. 2

   Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules.

3. 3

   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.

4. 4

   For the stir-fry, mix together the orange juice, runny honey and light soy sauce.

5. 5

   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.

6. 6

   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.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.