Stir-Fried Cumin Lamb with Dried Chilies

What you need

• 300 g (10 oz) boneless lamb leg, sliced thinly across the grain
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp ground cumin
• 14 g (4 cloves) garlic, grated
• 1 tsp potato starch
• 2 tbsp vegetable oil
• 2 tsp cumin seeds
• 6 dried red chilies, snipped in half
• 110 g (1 small) onion, cut into bite-size pieces
• 2 scallions, cut into 4 cm (1 1/2 in) lengths
• 1 handful cilantro, roughly chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Put the lamb in a bowl with the Shaoxing wine, soy sauce, ground cumin, garlic and potato starch. Mix well.

2. 2

   Cover and chill for at least 1 hour, or overnight.

3. 3

   Heat a wok or large frying pan over high heat until it smokes lightly, then add the oil.

4. 4

   Add the cumin seeds and chilies and stir for about 20 seconds, until fragrant but not burnt.

5. 5

   Add the lamb, spread it out and let it sear for 30 seconds before stirring.

6. 6

   Stir-fry until the lamb is browned at the edges and almost cooked, 1-2 min.

7. 7

   Add the onion and stir-fry until it softens slightly but still has some crunch, about 1 min.

8. 8

   Toss in the scallions, then taste and add a pinch of salt if needed.

9. 9

   Take the pan off the heat, toss through the cilantro and serve right away.

Imported from marcsrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.