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Mix together all of the ingredients for the Mongolian curry paste. Place in a shallow dish and add the lamb pieces, turning over to coat fully in the paste. Cover and allow to marinate for 30 minutes.
After this time, remove the lamb from the marinade, reserving this for later. Coat with the cornflour, either by tossing together in a bowl or by placing in a sealable bag and shaking to coat.
Add the sesame oil to a wok and place over a high heat. When hot, add the dusted lamb pieces and fry for 2–3 minutes, moving about the pan the whole time. Scrape in the reserved paste from the marinade along with the water.
Continue to stir-fry for another 4–5 minutes, keeping the lamb moving. Just before serving, scatter over the sliced chilli and spring onion and fry for a minute or so more to soften.
Serve the curry immediately with steamed rice, noodles or bread.