Xinjiang Cumin Lamb Stir Fry

Name: Xinjiang Cumin Lamb Stir Fry
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)

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Total Time

53 minutes

Prep Time

15 minutes

Cook Time

8 minutes

Rating

(15)

Ingredients

4 servings

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)

Dinner Sautéing Intermediate Vegetables ...

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Preparation

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Step 1

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).

Step 2

Spice mix - Mix the ingredients in a small bowl.

Step 3

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).

Step 4

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.