Sticky cumin lamb stir-fry

A quick and easy lamb mince stir fry for midweek

Serves

Prep Time

10 mins

Cook Time

30 mins

This easy weeknight meal is inspired by a northern Chinese dish, Xinjiang cumin lamb. Adapted into a simple, budget-friendly meal, we've swapped sliced lamb for mince and packed it full of frozen veggies, with a sticky moreish sauce topping it off.

To keep it kid friendly we left out the chilli, but feel free to adjust the heat levels to your preference. Sliced chilli on the side works a treat.

Alice Bickerstaff

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Ingredients

3 tsp oili
1 brown onion
thinly sliced
2 garlic cloves
finely chopped
1 x 2cm piece fresh ginger
peeled and finely chopped
3 cups frozen mixed vegetables
500g Quality Mark lamb mince
⅓ cup water
3 Tbsp salt-reduced soy sauce
2 Tbsp oyster sauce
1 Tbsp sugar
1 Tbsp ground cumin
½ tsp white pepper
ground
½ tsp Sichuan peppercorn
ground
1 Tbsp apple cider vinegar
500g hokkien noodles
cooked
enough to serve fresh coriander
chopped

Method

Heat two teaspoons of the oil in a large frying pan over medium-high heat.

Place onions, garlic and ginger in the pan and fry for five minutes, stirring occasionally, until golden and fragrant.

Place mixed veggies into the pan and fry for eight minutes until golden and just softened. Tip into a bowl and set aside.

Add the remaining teaspoon of oil into the same pan over medium high heat. Place mince into the pan and break up into small chunks.

Fry for about 12 minutes, stirring occasionally, until deep golden brown and caramelised.

Stir in the water, soy sauce, oyster sauce, sugar, cumin, Sichuan pepper, and white pepper, then fry for five minutes until glossy and slightly thickened.

Return the vegetables to the pan and toss through the sauce to reheat, then stir in the apple cider vinegar to finish.

Remove from the heat and stir through the noodles, tossing to combine until glossy.

To serve, garnish with chopped coriander.

Tips:

You can use whatever vegetables you’ve got in the fridge or freezer. I just went with frozen veggies for ease. Cabbage, carrot, silverbeet, capsicum, peas, and mushrooms all work well.

If you’re looking to take this dish to the next level, try toasting and grinding the spices yourself, you’ll be amazed at the difference in flavour!