Ingredients

• 500 g ground lamb
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, crushed
• 1 small onion, chopped
• 50 g stale breadcrumbs
• 2 teaspoons dry sherry
• 2 teaspoons soy sauce
• 1 tablespoon chopped parsley
• 2 tablespoons vegetable oil (I use olive)
• 1 large red pepper, sliced (capsicum)
• 4 green shallots, sliced
• 1 lamb stock cube (I use vegita) or 1 beef stock cube (I use vegita)
• 1 teaspoon cornflour
• 250 ml water
• 2 teaspoons hoisin sauce
• 2 teaspoons sweet chili sauce
• 1 teaspoon peanut butter (or can use tahini)
• 1/2 teaspoon five-spice powder
• 40 g unsalted dry roasted peanuts
• 1 egg