Zi ran yang rou — cumin lamb stir-fry
Thin slices of wok-seared lamb with toasted cumin, chilli and coriander.
Active time25 min
Cooking10 min
Total1 hResting : 30 min
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Ingredients
- 1 large handful fresh coriander
- ½ tsp Sichuan red chilli flakes
- 2 spring onions
- 2 fresh red chillies
- 450 g raw boneless lamb shoulder
- 1 tbsp ground cumin
- 2 tsp cornflour
- 2 tbsp cumin seeds
- 1 tbsp sunflower oil — optional
- 2 tbsp sunflower oil
- 1 tbsp light soy sauce
- 1 g salt — optional
- ¼ tsp sugar
- 1 tbsp Shaoxing wine
Preparation
Pat the lamb dry and cut into thin strips. Mix in a bowl with the ground cumin, cornflour, soy sauce and wine. Add the optional marinade oil if the meat is lean. Marinate in the refrigerator for 30 min.
450 g raw boneless lamb shoulder1 tbsp ground cumin2 tsp cornflour1 tbsp sunflower oil — optional1 tbsp light soy sauce1 tbsp Shaoxing wine- knife
- chopping board
- mixing bowl
Wash the chillies and spring onions. Slice the chillies and spring onions. Wash and chop the coriander. Toast the cumin seeds in a dry wok over medium heat until fragrant, then set aside.
1 large handful fresh coriander2 spring onions2 fresh red chillies2 tbsp cumin seeds- knife
- chopping board
- wok
- spatula
Heat the wok over high heat, add the cooking oil and immediately add the marinated lamb. Stir-fry until browned and lightly crisp at the edges. Add the toasted cumin seeds, chillies, chilli flakes, sugar, spring onions and coriander. Add the optional salt if needed. Toss briefly to wilt the herbs and serve hot.
½ tsp Sichuan red chilli flakes2 tbsp sunflower oil1 g salt — optional¼ tsp sugar- wok
- spatula
Allergens
- Gluten
- Soy
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Sulphites.