Cumin lamb stir-fry
A delicious, classic lamb dish from Xinjiang, China
Serves
4
Prep Time
18 mins
Cook Time
5 mins
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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400-500g Quality Mark lamb
sliced into 1cm strips1 tsp red pepper flakes
1 Tbsp ground cumin
1 Tbsp sesame seeds
5 Tbsp canola oil
1/4 tsp kosher salt
1/4 tsp white pepper
1 Tbsp Hua diao wine
1 Tbsp soy sauce
1 egg
white¼ onion
sliced1/2 tsp cornstarch
1 Tbsp vegetable oil
1 cup fresh coriander leaves
roughly chopped
Method
Place the lamb into a large bowl, adding salt, white pepper, soy sauce and Huadiao wine.
Massage well for around 1-2 minutes, then incorporate the sliced onion, cornstarch and egg white.
Lastly, mix in the vegetable oil and set aside for 15 minutes.
Preheat a wok to high heat, add oil and heat to about 140 degrees.
Add the marinated lamb and fry until the lamb is browned.
Remove lamb from the wok, draining off excess oil.
Using the remaining oil in the wok, reduce the heat to low to fry cumin, red pepper and white sesame seeds until aromatic, about 30 seconds.
Return the lamb to the wok, turn the heat to high and quickly fry through, drizzling in the soy sauce.
Plate onto the chopped coriander.
Nutrition Information per Serving (255g)
This nutrition analysis is based on 4 serves.
