Xinjiang lamb with cumin & chillies

Step 1

Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soy sauce in a bowl.

Step 2

Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Stir-fry the onion and capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.

Step 3

Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir-fry half the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture and remaining soy sauce to the wok. Stir-fry for 30 seconds or until heated through. Divide among serving plates. Top with coriander and extra chilli flakes. Top the rice with shallot.