Xinjiang lamb with cumin & chillies

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 1

Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soy sauce in a bowl.

Step 2

Heat 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 3

Heat 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.