Imported from Instagram

Chinese Cumin Lamb

Name: Chinese Cumin Lamb
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Lamb leg (Cut into 1–2 cm cubes; amount not stated); Salt (To season the lamb and a little for toasting with cumin; amounts not stated); White pepper (Amount not stated); 1 Egg; Cornstarch (Amount not stated); Water or Chinese cooking wine (A splash; use water or Chinese cooking wine); Cooking oil (A little for the marinade and more for cooking; amounts not stated); Cumin seeds (Amount not stated); Chilli flakes (Amount not stated); White sesame seeds (Amount not stated); Minced garlic (Amount not stated); Spring onion (Chopped; amount not stated); Coriander stems (Chopped; amount not stated); Onion (Sliced; amount not stated); Paprika (Optional; a little for extra colour)

Recipe by Victor Wokmanyama @victor.wokmanyama · Instagram

Imported by Blak Rabbit on SeeMeCook

Small cubes of lamb leg are marinated, seared until golden, then tossed with toasted cumin, chilli, sesame, garlic and fresh aromatics. The source describes the result as browned outside and tender and juicy inside.

4 servings45 minEast Asian

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Ingredients

Lamb leg (Cut into 1–2 cm cubes; amount not stated)
Salt (To season the lamb and a little for toasting with cumin; amounts not stated)
White pepper (Amount not stated)
1 Egg
Cornstarch (Amount not stated)
Water or Chinese cooking wine (A splash; use water or Chinese cooking wine)
Cooking oil (A little for the marinade and more for cooking; amounts not stated)
Cumin seeds (Amount not stated)
Chilli flakes (Amount not stated)
White sesame seeds (Amount not stated)
Minced garlic (Amount not stated)
Spring onion (Chopped; amount not stated)
Coriander stems (Chopped; amount not stated)
Onion (Sliced; amount not stated)
Paprika (Optional; a little for extra colour)

Steps

1
Cut the lamb leg into small cubes about 1–2 cm across, if it has not already been prepared that way.
2
Put the lamb in a bowl and season with salt and white pepper. Add the egg and mix by hand until the lamb is evenly coated.
3
Add cornstarch and a splash of water or Chinese cooking wine. Mix in one direction, then add a little cooking oil and mix again. Leave to marinate for 20 minutes.
4
Heat a dry wok over medium-low heat. Add the cumin seeds and a little salt, and toast for about 1 minute.
5
Add the chilli flakes and white sesame seeds. Stir until fragrant, then transfer the toasted spice mixture to a bowl and set aside.
6
Heat cooking oil in the wok. Add the lamb pieces one at a time, spreading them into a single layer; work in batches if needed.
7
Leave the lamb undisturbed for about 2 minutes, until golden underneath. Flip the pieces and cook for another 2 minutes.
8
Add the minced garlic to the wok.
9
Add the chopped spring onion, chopped coriander stems, and sliced onion.
10
Turn the heat to high and toss everything together. Gradually sprinkle in the toasted spice mixture as you toss.
11
If using fewer chilli flakes, add a little paprika towards the end for richer colour. Give everything a final toss and serve.

Notes

Ingredient quantities are not provided except for 1 egg. The source does not specify how long to stir-fry the aromatics and lamb after adding them; cook until the lamb is just cooked through, as stated in the description.