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.)

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