Potatoes and lamb

I love potatoes in just about every shape and form except boiled - starting point for this dish was a couple of potatoes, some sweetpeas and lamb, this was the result:

















(click on pic for full size)

2 large Potatoes, sliced to approx 1 cm or little less
Oil + butter (or margarine)
1 Red onion, sliced as orange wedges
1 small package sweet peas each one cut in two or three pieces
1 sweet red pepper, thickly sliced
4 different types of lettuce (radicchio rosso sliced, mache leaves separated and lollo rosso and frisee torn)
Salt
Pepper
Nanami Togarashi

Lamb, 3 - 400 g, thinly sliced
2 - 3 tablespoons soy sauce
2 - 3 tablespoons sesame seed oil (dark brown, roasted)
2 - 3 tablespoons neutral oil (corn, sunflower etc)
1 teaspoon bicarbonate of soda
More cooking oil for frying
2 tablespoons sesame seeds

First, prepare the meat which should be marinated for at least a couple of hours before cooking. Mix soy sauce and oils well, add bicarbonate of soda and mix well again and immediately add thinly sliced lamb. Mix everything well and leave for a couple of hours. The bic. might sound strange but it tenderizes the meat more efficiently than anything you might buy at your local supermarket (and it's cheaper and works equally well for all types of meat and poultry).

While the meat is marinading, prepare/slice vegetables and wash lettuce.

Saute potatoes in oil/butter mix until they start getting tender, take care that they do not brown. Add about a cup of water (which will keep them from browning/sticking as well). At this point I usually add salt to taste, freshly gound black pepper and the Nanami Togarashi. Once potatoes are done, add red onions. Continue sauteing whilst stirring carefully until onions start turning transparent, then add sweet red peppers and sweetpeas. A couple of minutes and this part is done - pull the potato/vegetable mix aside.

Now, add a little oil to a heavy frying pan, fry the lamb (over high heat) until it nicely golden/browned. Turn down the heat, add a couple of tablespoons of sesame seeds, mix well and fry for a couple more minutes. Pull aside.

Take the already cleaned lettuce and mix with the now slightly cooled potato/vegetable mix, distribute on two plates, put equal amounts of the lamb on top and enjoy!