Chilli and Ginger Lamb

3 tbspn chopped ginger

2 garlic cloves chopped

2 chillies chopped

1 brown onion chopped

500g sliced lamb steaks

1 tblspn fish sauce

tin of coconut evaporated carnation milk

peanut oil

fresh coriander

Heat oil in a wok, add lamb and lightly toss to brown, add ginger/chilli/garlic and onions, lightly saute. If the meat is finely cut, I would even saute the lamb and remove it from the wok while the ginger mixture cooks. If the meat is overdone it will be tough. Add fish sauce and evaporated milk and heat through. I don't tend to thicken these types of meals. Serve with fresh coriander and jasmine rice.

We haven't had this for ages and it's one of our firm favourites.