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–+ servings
Lamb Shapta

Lamb Shapta

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Fragrant with heady spices and exotic flavour, this dish combines the spicy, sweet and salty flavours that are synonymous with North East India and Tibet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 610
Ingredients Method Nutrition

Ingredients
  

For the Lamb
  • 2 x 200g lamb fillets
For the Shapta Sauce
  • 1 tbsp rapeseed oil
  • 2 tbsp garlic chopped
  • 1 tbsp red chilli flakes
  • 100 ml soy sauce
  • 1/4 tsp Szechuan pepper powder
  • 1/4 tsp black pepper powder
  • 1 tsp sugar
  • 200 ml light tomato sauce or ketchup
  • 2 tbsp water
To Serve
  • 2 tbsp rapeseed oil
  • 4 garlic cloves finely chopped
  • 4 red chillies slit open
  • 6 spring onions sliced lengthways
  • 1 red pepper cut into strips
  • 1 yellow pepper cut into strips
  • 1 medium bok choi cut into strips
  • 1 knob ginger julienned

Method
 

  1. Make the shapta sauce first. Heat the rapeseed oil over a medium heat, add the garlic and chilli flakes and saute. Add the soy sauce, Szechuan pepper powder, black pepper powder and sugar, followed by the tomato sauce or ketchup.
  2. Add the water and simmer for 3-4 minutes, then remove from the heat.
  3. Heat the oven to 180C (fan 160C). Cook the lamb fillets in the oven for 12 minutes, then remove to a tray lined with kitchen paper.
  4. After 3-4 minutes, slice the lamb fillets ready for serving.
  5. Heat the 2 tablespoons of rapeseed oil in a wok and saute the garlic and whole red chillies.
  6. Add the peppers and cook for 1-2 minutes, then add the shapta sauce.
  7. Add the spring onion greens and bok choi and saute for 2-3 minutes, then add the ginger strips.
  8. Divide between serving plates and top with the sliced lamb fillet.

Nutrition

Calories: 610kcalCarbohydrates: 22gProtein: 45gFat: 38gSaturated Fat: 12gSodium: 1900mgFiber: 3gSugar: 14g

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