- 0:05 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Bring the flavours of northern China into your home with this cumin-spiked Uygurian lamb stir-fry.
Ingredients
- 450g lamb leg steaks, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon cumin seeds
- 2 teaspoons ground cumin
- 1 teaspoon dried chilli flakes
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons rice bran oil
- 1 brown onion, halved, cut into wedges
- 1 green capsicum, seeded, coarsely chopped
- Fresh coriander leaves, to serve
- Dried chilli flakes, extra, to serve
- Steamed rice, to serve
- Shallot, finely chopped, to serve
Method
- Step 1Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soy sauce in a bowl.
- Step 2Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Stir-fry the onion and capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.
- Step 3Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir-fry half the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture and remaining soy sauce to the wok. Stir-fry for 30 seconds or until heated through. Divide among serving plates. Top with coriander and extra chilli flakes. Top the rice with shallot.
Nutrition
1790 kj
Energy
14g
Fat Total
2g
Saturated Fat
3g
Fibre
31g
Protein
45g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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