Cuisine
Time
30 min mins
Servings
2 people people
1. Finely chop the ginger and garlic. Chop the onion into large cubes. Soak the dried chillies in hot water and set aside.
2. Slice the lamb rump into large 1–2cm chunks, put them in a mixing bowl and add all the marinade ingredients except the cornflour. Using your hands, massage the ingredients into the meat pieces until they are well coated, then add the cornflour and repeat until everything is well combined. For best results, leave the meat to marinade overnight in the fridge.
3. Mix the sauce ingredients together in a small bowl or ramekin.
