Lamb with Asparagus

Serves: 4
Prep. Time: 10 min
Cooking Time: 50 min

Ingredients: 

• 350 g asparagus 
• 450 g lean lamb 
•  3 tbsp groundnut (peanut) oil 
•  salt and freshly ground pepper 
•  2 cloves garlic, crushed 
•  250 ml stock 
• 1 tomato, skinned and cut into wedges 
• 1 tbsp cornflour (cornstarch) 
•  3 tbsp water 
• 1 tbsp soy sauce 

Direction: 

1. Cut the asparagus into diagonal chunks and place in a bowl. 
2. Pour over boiling water and leave to stand for 2 minutes then drain. 
3. Slice the lamb thinly against the grain. 
4. Heat the oil and stir-fry the lamb until lightly coloured. 
5. Add the salt, pepper and garlic and stir-fry for 5 minutes. 
6. Add the asparagus, stock and tomato, bring to the boil, cover and simmer for 2 minutes. 
7. Mix the cornflour, water and soy sauce to a paste, stir it into the pan and simmer, stirring, until the sauce clears and thickens