1. Rinse lamb; Marinate in the seasoning (1) for 30 minutes.
2. Rinse and cut coriander into sections; Peel, rinse and shred ginger; Peel, rinse and mince garlic.
3. Heat a wok with 4T oil over a high heat; Stir-fry garlic and ginger over a low heat till fragrant; Add the lamb; Stir-fry over a high heat till the color has slightly changed; Add coriander and seasonings (2); Stir-fry over a high heat till mixed. Ready to serve.
COOKING TIPS:
1. Frozen lamb should be transferred from the freezer to the lower shelf of a refrigerator a night before the day you intend to cook them to ensure they thaw slowly.
2. To remove the unpleasant "frozen food" taste of frozen or chilled lamb, it is better to rinse in running water for 20 minutes before cooking.
