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Marinated Lamb with Chilli and Peppers in Black Bean Sauce

Soy marinated lamb, fried with garlic, onion and mixed peppers in Sharwood’s Black Bean sauce.

Prep Time: 1 hours
Cooking Time: 20 mins
Serves: 10
Serving Size: 480g


  • 40ml Sunflower Oil
  • 2kg British Lamb (leg or loin; diced)
  • 10g Cornflour
  • 100g Soy Sauce
  • 20g Red Chill (finely diced)
  • 400g Red &¬†Yellow Peppers (sliced)
  • 300g Onion (finely diced)
  • 1kg Sharwood's Black Bean Sauce
  • 1kg Cooked Rice or Noodles


  1. Mix the cornflour and soy and marinade the lamb for 30-60 minutes.
  2. Panfry the lamb in a little hot oil for 2 minutes
  3. Add the onions and chilli and continue frying for a further 2 minutes
  4. Add the peppers and fry for 2 minutes
  5. Stir in the black bean sauce
  6. Serve with rice or noodles

Additional Tips

Ensure the oil is hot when cooking the lamb, as the cornstarch will help seal in the marinade and juices.