Cumin lamb

Ingredients

• 600 g Boneless lamb shoulder
• 2 tbsp Cumin seeds
• 1 tbsp Dried chili flakes
• 1 tbsp Dark soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp Cornstarch
• 3 cloves Garlic
• 1 piece Fresh ginger
• 2 bunches Scallion
• 1 bunch Fresh cilantro
• 3 tbsp Neutral oil
• 1 tsp Ground cumin
• 1 pinch Granulated sugar
• to taste Salt

Method

1. Thinly slice the lamb shoulder into strips against the grain, then place the meat in a bowl.
2. Coat the meat with the dark soy sauce, Shaoxing wine, cornstarch, and sugar. Mix vigorously by hand until the liquid is completely absorbed by the meat. Let rest while preparing the other ingredients.
3. Finely chop the garlic and ginger. Cut the scallions into sections, separating the white and green parts. Roughly chop the cilantro.
4. Dry-toast the cumin seeds in a wok or skillet over medium heat until they release their aroma and turn slightly golden. Set them aside in a bowl.
5. Heat the wok over high heat until it starts to smoke, then pour in the neutral oil. Stir-fry the lamb over the entire surface to sear it, then toss until cooked through and slightly crispy on the edges. Remove and set aside.
6. Lower the heat to medium and add oil if necessary. Sauté the garlic, ginger, and the white part of the scallions until fragrant.
7. Return the lamb to the wok. Sprinkle with the toasted cumin seeds, ground cumin, and dried chili flakes. Toss briskly to coat the meat well with the spices.
8. Fold in the green part of the scallions and the chopped cilantro. Stir-fry briefly so the herbs soften while retaining their freshness.
9. Plate immediately on a warmed serving dish.

Nutrition

Per serving

Energy

406.9 kcal

Protein

29.1 g

Carbohydrate

8.34 g

Fat

28.32 g

Fibre

2.47 g

Calcium

63.47 mg

Iron

4.33 mg

Magnesium

31.72 mg