1tspChilli FlakesRed chilli pepper flakes without seeds
Prepare the Lamb
Roughly dice the lamb into 10mm chunks. Place the diced lamb into a bowl and add the vegetable oil, salt, chilli flakes, cumin and coriander. Stir together and preferably leave to rest in the fridge for at least an hour.
Set your oven to it's highest temperature (275c is ideal). Once heated, spread the marinated lamb in a single layer on a small roasting try and place onto the top-shelf of the oven for 15 minutes.
You need to stir-fry this dish fast, so it is best to get everything chopped and ready in advance. Chop the onion, peppers and green beans into chunks at least as big as your lamb pieces. Set each aside in it's own bowl or pile on your chopping board. Finely chop the garlic and ginger and set aside, and ensure the remaining spices, oil, salt and MSG are on hand.
Five minutes before the lamb is done, set your wok on high heat. Add the vegetable oil.
As soon as the wok starts to smoke, throw in the onion. Leave the heat high, and keep the food constantly moving with a metal spoon or spatula. After 30 seconds, add the garlic, ginger, remaining spices and the green beans. After another 30 seconds add the peppers, salt and MSG.
Remove the lamb from the oven and transfer the lamb and any juices into the work. Give the wok a final mix to combine and serve.