Mongolian Lamb

1: In a mixing bowl add the lamb strips and add baking soda, soy sauce, cornstarch, salt and pepper.

2: Mix it thoroughly and let it rest for 20 minutes (this tenderises the meat).

3: Once the meat is rested add some more corn starch and mix it thoroughly and deep fry on a medium flame until golden brown.

4: In a kadhai or wok pour in oil and add the fine chopped spring onion whites, garlic and ginger, saute until aromatic.

5: Add the Onion and Bell Peppers and saute for 30 seconds on a high flame.

6: Add all the above mentioned sauces and saute on a high flame for 30 seconds and pour in the water and bring it to a boil.

7: Add the cornstarch slurry and cook until thickened.

8: Add the fried lamb and spring onion greens and toss until well coated in the sauce.

9: Serve hot.