Mongolian-style lamb stir-fry

• Lamb mince500g
• Brown onions200g
• Garlic (4 bulbs, approx 40 cloves)3
• Fresh ginger15g
• Soy sauce45ml
• Clear honey15g
• Spring onions (bunch)1
• Basmati rice300g
• Vegetable oilstore cupboard10ml

Plus salt and pepper. About £5.49 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Fry 500g lamb mince in 2 tsp oil in a hot wok for 8 minutes until browned and crisp. Spoon off any excess fat.

3. 3

   Add 2 onions cut into thin wedges, 3 crushed garlic cloves and 15g grated ginger and stir-fry for 4 minutes.

4. 4

   Add 3 tbsp soy sauce and 1 tbsp honey and bubble for 2 minutes until sticky. Serve on the rice with sliced spring onions.