The sweetness is completely balanced by the chilli, which I must say is not overpowering at all. This and the crispness of the vegetables makes it a dish that would please even fussy eaters I am sure.
We served it with some steamed rice but it would go really well with some noodles also.
Sticky Honey Lamb with Vegetables
(recipe adapted from Weight Watchers Recipe Collection 2003)
Points per serve: 4.5
500 grams lean lamb strips
1 brown onion, thinly sliced
3 carrots, juliened
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
3 tablespoons barbecue sauce
3 tablespoons sweet chilli sauce
2 teaspoons crushed garlic
1 teaspoon crushed ginger
4 tablespoons honey
fresh coriander for garnish
Spray a wok or large frying pan with cooking spray and heat over high heat. Add lamb in batches and cook, stirring, until lamb is just cooked and browned. Remove to a plate.
To the same pan add onion, carrots and water, stirring for 2 - 3 minutes or until carrots start to soften. Add capsicum and cook for a further 1 - 2 minutes.
Meanwhile in a small jug mix together barbecue sauce, sweet chilli sauce, garlic, ginger and honey. Add to the pan and bring to the boil, allowing to thicken slightly. Return lamb to the pan, stirring until fully coated. Serve garnished with coriander.
(click here for a printable version of this recipe)