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Sticky Korean lamb

Name: Sticky Korean lamb
Cook time: 25 min
Yield: 4
Cuisine: Busan, Korea

with sesame rice and black garlic mayo

Ready in around 25 mins

RECIPE FACT:

Black garlic is fresh garlic that undergoes a slow, controlled aging process resulting in a dark, sweet, and chewy texture, with a flavor reminiscent of molasses or dates.

Nutritional Info:

Energy: 3,719kJ (889kcal)
Protein: 39g
Carbohydate: 84g
Sugars: 25g
Fat, total:41g
Saturated:8g
Sodium:1,051mg
Contains:Eggs, Sesame, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel then grate the carrots. Thinly slice the spring onions on the diagonal. Roughly chop the coriander, including the stalks and set aside. Open the black garlic mayo and remove the red chilli from the top. Finely slice if using or discard if not.
2. TO COOK THE RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the carrot and cook for 1-2 mins to soften. Add the steamed sesame rice, spring onion and the sliced red cabbage, season with salt and pepper and cook mixing gently for 2-3 mins until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE STICKY LAMB:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the lamb mince, cook for 4-5 mins, breaking up any large clumps with a spoon. Pour in the Korean honey sauce, chilli if using and cook for a further 1-2 mins until well coated and sticky.
TO SERVE:
Divide the sesame and vegetable rice between plates. Top with sticky Korean lamb and dollop with black garlic mayo. Finish with a sprinkle of chopped coriander and crispy shallots and sesame seeds.