Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 1 kilogram of deboned lamb shank meat into ribbon-like pieces, approximately 1/4 inch thick, and pat them dry thoroughly with paper towels.

2. 2

   In a large bowl, combine the sliced lamb with 1 minced scotch bonnet pepper, 4 minced garlic cloves, 2 tablespoons grated fresh ginger, 1/4 cup fresh lime juice, 2 tablespoons soy sauce, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; toss to coat evenly and let marinate for 15 minutes.

3. 3

   Prepare the mango-lime glaze by combining 1 diced ripe mango, 2 tablespoons honey, and 1 tablespoon fresh lime juice in a small saucepan over medium heat, simmering for 5-7 minutes until slightly thickened, then set aside.

4. 4

   Heat 1/4 cup vegetable oil in a large heavy-bottomed pan or wok over high heat until shimmering.

5. 5

   Working in batches, flash-fry the marinated lamb ribbons for 1-2 minutes per side until beautifully browned and cooked through, avoiding overcrowding the pan to ensure proper searing, then remove to a plate and keep warm.

6. 6

   Once all the lamb ribbons are cooked, transfer them back into the pan with the remaining pan juices, pour the prepared mango-lime glaze over the lamb, and toss gently to coat for 1 minute.

7. 7

   Serve the Spicy Caribbean Flash-Fried Lamb Ribbons immediately, garnished with 1/4 cup chopped fresh cilantro.