Xinjiang Cumin Lamb Stir Fry

Step 1

Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl. Mix well then set aside for marinade for 30 minutes (counter fine).

Step 2

Spice mix - Mix the ingredients in a small bowl.

Step 3

Cook lamb - Heat 3 tablespoons of the oil in a large non-stick skillet over medium-high heat until hot. Add the lamb and spread out in a single layer. Leave for 30 seconds then, using 2 wooden spoons, toss for a further 1 minute until the lamb is slightly golden. Remove onto a plate.

Step 4

Sauté aromatics - Heat the remaining 1 tablespoon of oil. Add the dried chilli, ginger and garlic. Stir for 10 seconds to release flavour, then add the onion. Cook for 2 minutes until the onion just starts to soften.

Step 5

Spiced lamb - Add the cooked lamb then sprinkle the spice mix over. Toss well to evenly coat.

Step 6

Finish dish - Add the cilantro, sesame seeds and toss. Serve over rice! (Note: the dried chillies are not meant to be eaten.)