For fast cooking, remove any thick pieces of fat and slice in between the bones so you have small lamb cutlets. Place in a bowl and add finely chopped garlic, finely chopped ginger and a big splash of light soy sauce. Mix well and marinate for 10 minutes.
Heat a little oil in a wok over high heat and add the drained lamb cutlets in one layer. Fry for 2 minutes on each side until browned and just cooked through.
Remove the cutlets and serve with a mix of chopped roasted cashews, torn coriander leaves and sweet chilli sauce.