- Whisk together the sesame oil, lemon juice, half the ginger and 1 tbsp of the chopped mint in a shallow dish. Add the lamb and stir well, then cover and leave to marinate while preparing the remaining ingredients (or, if time allows, marinate for 2–3 hours in the fridge).
- Put the potatoes in a large pan and pour over enough boiling water to cover them. Bring back to the boil, half-cover the pan with a lid and simmer for 12 minutes or until almost tender when pierced with the tip of a sharp knife. Drain and leave until they are cool enough to handle. Cut across into slices slightly thicker than 5mm, then cut the slices into sticks. Put them in a bowl, drizzle over 1 tbsp of the vegetable oil and gently toss to coat. (This will stop the potatoes from sticking together when stir-fried.)
- Heat 1 tbsp of the remaining oil in a wok or large frying pan. When the oil is hot, add the lamb and stir-fry over a high heat for 1 minute or until just browned, but still fairly rare. Quickly remove and set aside.
- Add the remaining oil to the pan and, when hot, add the sliced courgettes. Stir-fry for 1 minute, then add the potatoes. Cook for 3–4 minutes, stirring all the time, until lightly browned, taking care not to break up the potatoes. Add the spring onions and cook for 1 more minute, stirring.
- Reduce the heat to moderate and add the peas, soy sauce, stock, honey and remaining ginger. Return the lamb with any juices. Stir-fry for 2–3 minutes or until the liquid is bubbling and everything is tender and hot. Season to taste and scatter over the remaining chopped mint, then serve.
For a pork and pear stir-fry, use 350g lean pork fillet. Instead of courgettes, quarter and slice 2 firm but ripe pears, preferably red-skinned; add them after the potatoes, at the same time as the spring onions. * For a vegetarian dish, replace the lamb with a packet of tofu, about 350g, cut into bite-sized cubes. Marinate in a mixture of 2 tsp toasted sesame oil, 1 tbsp soy sauce, 1 tbsp mirin (Japanese rice wine) or sherry, 1 crushed garlic clove and 1 tbsp finely chopped fresh root ginger.