lamb stir fry

Recipe video above. A cumin spiced lamb dish might sound totally un-Chinese, but it&#39;s actually authentic and very on-trend! Hailing from the Xinjiang province of China, if you love Middle Eastern and Chinese food, you will love this. Bold cumin flavour with tingling &quot;cold&quot; spiciness from Sichuan pepper and earthy chilli flavour (but not spiciness) from the dried chillis.Spice level - On the upper warm buzz side, but not fiery heat because Sichuan pepper is a different type of spiciness, see note 4.

Xinjiang Cumin Lamb Stir Fry

grams/ lamb

soy sauce (, light

Chinese cooking wine ((Note 2))

tsp cooking/kosher salt

tsp baking soda (, sifted if lumpy (Note 3))

cornstarch

cumin powder

tsp white sugar

tsp ground Sichuan pepper ((Note 4 to grind your own))

tbsp vegetable oil ((or canola, peanut))

onion

tbsp finely minced ginger ((~5cm/2" piece))

garlic (, finely sliced)

coriander/cilantro (, roughly chopped)

sesame seeds

rice (, fried rice

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).

Spice mix - Mix the ingredients in a small bowl.

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.

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.

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

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

Tingly Lamb Stir-Fry with Potatoes and Pine Nuts

Tbsp. Shaoxing wine

boneless lamb leg,

Yukon Gold potato, peeled and thinly sliced

oyster sauce

sesame oil

Tbsp. finely chopped garlic

1¼ tsp. finely chopped fresh ginger

scallions,

onion,

1–2 Tbsp. Chinese chile oil (optional)

Tbsp. pine nuts, toasted

cilantro and white rice,

In a medium bowl, stir together 1½ teaspoons of the vegetable oil, 1 tablespoon of the soy sauce, the wine, ½ teaspoon of the sugar, and the cornstarch. Add the lamb and turn to coat, then cover and refrigerate for 40 minutes, or up to 24 hours.

In a medium pot of boiling water, cook the potato until tender yet firm, 2–3 minutes, then drain and set aside.

In a small bowl, stir together half of the Sichuan pepper oil, 1 tablespoon of the vegetable oil, the oyster sauce, sesame oil, and remaining soy sauce and sugar and set aside.

Place a large wok or skillet over high heat. When it’s hot, add 1 tablespoon of the vegetable oil and the lamb and stir-fry until browned, 2–3 minutes. Transfer to a bowl. To the empty wok, add the remaining vegetable oil, the garlic, ginger, and scallions and stir-fry until fragrant, 30–60 seconds. Add the onion and cook until tender, 3–4 minutes. Add the reserved potato and continue stir-frying until browned at the edges, about 3 minutes. Add the reserved lamb (leaving any juices in the bowl) and Sichuan oil mixture and stir-fry to coat, about 2 minutes. Stir in the chile oil (if using), then transfer to a platter. Top with the remaining Sichuan pepper oil, pine nuts, and cilantro, and serve hot with rice.

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Xinjiang Cumin Lamb Stir Fry

Tingly Lamb Stir-Fry with Potatoes ...

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