Empty My Fridge
Xinjiang Cumin Lamb Stir Fry
Ingredients
- Lamb · boneless500 g
- Soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Salt½ tsp
- Baking soda1 ¼ tsp
- Cornstarch2 tbsp
- Cumin · powder2 tbsp
- Sugar½ tsp
- Peppercorn · ground½ tsp
- Vegetable oil4 tbsp
- Chili pepper · dried½ cups
- Onion1
- Ginger · finely minced2 tbsp
- Garlic5 cloves
- Cilantro½ cups
- Sesame seed · toasted1 tsp
- Rice
Instructions
- Combine the lamb with the soy sauce, cooking wine, salt, baking soda and cornflour in a bowl, mix well and marinate for 30 minutes at room temperature.
- Mix the cumin powder, sugar and ground Sichuan pepper in a small bowl to make the spice mix.
- Heat 3 tbsp oil in a large non-stick skillet over medium-high heat. Add half the lamb in a single layer and leave for 30 seconds, then toss for 1 more minute until slightly golden. Remove and repeat with the rest of the lamb.
- Heat the remaining 1 tbsp oil, add the dried chillies, ginger and garlic and stir for 10 seconds, then add the onion and cook for 2 minutes until it just starts to soften.
- Return the lamb to the pan, sprinkle over the spice mix and toss well to coat.
- Add the coriander and sesame seeds, toss, and serve over rice. Do not eat the dried chillies.
Summarized from RecipeTin Eats's video. Watch it for the details.
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