mongolian lamb

"One of my favourite lamb dishes-quicker than going for take-aways."

40 ml oil
500 g lamb fillets, cut into thin strips
2 cloves garlic, crushed
4 spring onions
40 ml soy sauce
80 ml dry sherry
40 ml sweet chili sauce
2 teaspoons toasted sesame seeds (I toast them by tossing in a dry non-stick frypan over a medium heat until golden)

Heat a wok and add half the oil, swirling it round to coat the pan.
Stir-fry the lamb in 2 batches for 3 minutes each time.
Remove all the lamb from the wok.
Reheat the wok and add the other half of oil.
Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
Add the sauces and sherry to the wok, and bring to the boil.
Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
Sprinkle with the sesame seeds and serve.