Xinjiang Cumin Lamb

This is an original recipe by Chef Samia Ahad. Makes 4 servings in 35 minutes, plus 30 minutes marination time.

Ingredients

Lamb marinade

• 350 grams lamb shoulder, or leg cut into 2-inch pieces
• 1 tablespoon cumin powder
• 1 1/2 teaspoons cornstarch
• 1 tablespoon oil
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 whole egg

To cook

• 2 tablespoons canola oil
• 1 tablespoon chilli oil, optional
• 3 tablespoons Xinjiang cumin-pepper mix,
• 1 handful fresh coriander leaves, chopped
• 1/4 teaspoon sugar
• 2 whole spring onions, chopped
• 2 whole fresh red or green chillies, large
• salt, to taste

Process

1. Pat lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl. Set aside and let marinate for 30 minutes.
2. Heat the wok over the high heat until it starts to smoke. Add the oil to coat the wok, then add the Xinjiang cumin-pepper mix stir for 30 seconds add the coriander leaves, cook for a further 30 seconds and then immediately add the lamb. Sear the meat until it turns brown and starts to crisp slightly. The high heat will sear the meat, but keep it tender as well.
3. Add the sugar, spring onions and salt. Toss everything together quickly (so that the greens are just wilted), and transfer to a serving dish.