Entrees

Xinjiang Cumin Lamb Stir Fry

Name: Xinjiang Cumin Lamb Stir Fry
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 4 servings
Ingredients: 500g/ 1 lb boneless lamb leg meat (or rump) (, sliced 1/2 cm / 1/5" thick (Note 1); 1 tbsp soy sauce (, light or all-purpose (not dark or sweet); 1 tbsp Chinese cooking wine (Note 2); 1/2 tsp cooking/kosher salt; 1 1/4 tsp baking soda (, sifted if lumpy (Note 3); 2 tbsp cornflour / cornstarch; 2 tbsp cumin powder; 1/2 tsp white sugar; 1/2 tsp ground Sichuan pepper (Note 4 to grind your own); 4 tbsp vegetable oil (or canola, peanut); 1/2 cup dried Chinese chillis (, whole, 25-30 pcs (Note 5); 1 onion (, halved then sliced 8mm / 1/4" thick); 2 tbsp finely minced ginger (~5cm/2" piece); 5 cloves garlic (, finely sliced); 1/2 cup coriander/cilantro (, roughly chopped); 1 tsp toasted sesame seeds; Plain rice (, fried rice - more suggestions listed in post)

4 servings

servings

15 minutes

active time

53 minutes

total time

Start Cooking

Ingredients

500g/ 1 lb boneless lamb leg meat (or rump) (, sliced 1/2 cm / 1/5" thick (Note 1)

1 tbsp soy sauce (, light or all-purpose (not dark or sweet)

1 tbsp Chinese cooking wine (Note 2)

1/2 tsp cooking/kosher salt

1 1/4 tsp baking soda (, sifted if lumpy (Note 3)

2 tbsp cornflour / cornstarch

2 tbsp cumin powder

1/2 tsp white sugar

1/2 tsp ground Sichuan pepper (Note 4 to grind your own)

4 tbsp vegetable oil (or canola, peanut)

1/2 cup dried Chinese chillis (, whole, 25-30 pcs (Note 5)

1 onion (, halved then sliced 8mm / 1/4" thick)

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

5 cloves garlic (, finely sliced)

1/2 cup coriander/cilantro (, roughly chopped)

1 tsp toasted sesame seeds

Plain rice (, fried rice - more suggestions listed in post)

Directions

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 (30cm/1") over medium-high heat until hot. Add half 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 then repeat with remaining lamb (you shouldn't need more oil).

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.)

Nutrition

Serving Size

Calories

358 kcal

Total Fat

20 g

Saturated Fat

2 g

Unsaturated Fat

15 g

Trans Fat

0.1 g

Cholesterol

50 mg

Sodium

1003 mg

Total Carbohydrate

25 g

Dietary Fiber

4 g

Total Sugars

4 g

Protein

24 g