3 tablespoons olive oil
1 1/2 tablespoons brown sugar
3 tablespoons light soy sauce
1 cup black bean sauce
4 garlic cloves, crushed
2 medium onions, sliced thickly
1 teaspoon chicken stock powder
1 tablespoon sherry wine
1 cup water
2 teaspoons sweet chili sauce
1/2 teaspoon five-spice powder
1 1/2-2 teaspoons cornflour
6 green onions, sliced
Couscous
2 packets quick-cooking couscous
2 teaspoons vegetable bouillon granules
Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens. Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder. Simmer, covered, about 50 minutes or until lamb is tender. Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens. Serve with couscous and top with remaining sliced green onions.
Couscous: Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 minutes until soft. Remove sachet cut open and pour into bowl fluff with a fork and serve.