Lamb With Basil And Vegetables - cooking recipe

Ingredients

2 tbsp oil
2 cloves garlic, thinly sliced
2 None large fresh red chili peppers, thinly sliced
1 None onion, cut into wedges
4 None green onions, chopped
1 1/2 tbsp tandoori curry paste
1 lb lamb fillet, thinly sliced
1 None carrot, julienned
1 can (8 oz) bamboo shoots, drained and julienned
1/3 cup fresh basil leaves, shredded
1 tbsp fish sauce

Preparation

Heat half the oil in wok on medium-high heat. Stir-fry garlic and chili peppers for 1-2 mins, until lightly browned. Remove from wok. Reheat wok; stir-fry onion for 2 mins, or until soft. Remove from wok.
Reheat wok; stir-fry green onions for 1 min, until soft. Remove from wok.
Add remaining oil to wok; heat on medium-high heat. Cook paste for 1 min, or until fragrant. Stir-fry lamb, in batches, for 3-5 mins, until tender.
Return lamb and onions to wok with remaining ingredients; stir-fry until heated through. Serve lamb mixture topped with garlic and chili pepper.