• 500 g lamb (boneless), cut into small cubes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 2 tablespoons soy sauce
• ½ cup cornflour
• Oil for frying

• ½ cup Sunny Chilli Sauce
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste or ketchup
• 2 teaspoons minced garlic
• 1 tablespoon honey or brown sugar
• 1 tablespoon vinegar
• ¼–½ cup water (depending on thickness desired)

• Steamed basmati rice
• Sliced red peppers
• Sliced green chillies
• Fresh coriander leaves
• Sesame seeds

1. Season lamb cubes with salt, pepper, garlic powder, and soy sauce.
2. Add cornflour and coat evenly.
3. Heat oil in a deep pan and fry the lamb until crispy and golden on the outside.
4. Drain on paper towel and set aside.

1. In a clean pan, add Sunny Chilli Sauce, soy sauce, tomato paste, garlic, honey, vinegar, and water.
2. Cook on medium heat until the sauce thickens and becomes glossy.
3. Adjust consistency by adding a little more water if needed.

1. Add the crispy lamb to the sauce.
2. Toss until all pieces are fully coated.

1. Place a generous portion of steamed basmati rice in a bowl.
2. Spoon the saucy crispy lamb on top.
3. Garnish with sliced red peppers, green chillies, coriander, and sesame seeds.

A bold, flavour-packed lamb dish with the perfect balance of crispiness, heat, and sweetness best served hot.