Cumin lamb stir-fry
A delicious, classic lamb dish from Xinjiang, China
4
Serves
18 mins
Prep Time
5 mins
Cook Time
With red pepper flakes, cumin, and pepper this stir-fry packs a real flavour punch. Our take on a classic dish from Xinjiang, China requires a generous scatter of coriander to serve.
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Ingredients
Lamb
400-500g Quality Mark lamb
sliced into 1cm strips
1 tsp red pepper flakes
1 Tbsp ground cumin
1 Tbsp sesame seeds
5 Tbsp canola oil
Marinade
1/4 tsp salt
1/4 tsp white pepper
1 Tbsp hua diao wine
1 Tbsp soy sauce
1 egg
1/4 sliced onions
1/2 tsp cornstarch
1 Tbsp vegetable oil
To serve
1 cup fresh coriander leaves
roughly chopped
Method
For the marinade
To cook
1
Place the lamb into a large bowl, adding salt, white pepper, soy sauce and Huadiao wine.
2
Massage well for around 1-2 minutes, then incorporate the sliced onion, cornstarch and egg white.
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3
Lastly, mix in the vegetable oil and set aside for 15 minutes.
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Nutrition Information per Serving (255g)
This nutrition analysis is based on 4 serves.
Energy
1894kJ (453 kcal)
Protein
31.6g
Total Fat
34.8g
Saturated Fat
4.2g
Carbs
2.7g
Dietary Fibre
2.4g
Sodium
569mg
Iron
5.4mg
Zinc
3.9mg
Vitamin B12
1.7µg
