Cumin Lamb Stir-Fry
A delicious, classic lamb dish from Xinjiang, China.
4
Serves
18 mins
Prep Time
5 mins
Cook Time
With red pepper flakes, cumin, and pepper this stir-fry packs a real flavour punch. Our take on a classic dish from Xinjiang, China requires a generous scatter of coriander to serve.
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Dinner,
Lamb,
Easy,
Under 30 Minutes,
National Lamb Day,
Ingredients
Lamb
400-500g Quality Mark lamb leg
1 tsp red pepper flakes
1 tbsp cumin
1 tbsp sesame seeds
5 tbsp canola oil
Marinade
1/4 tsp salt
1/4 tsp white pepper
1 tbsp hua diao wine
1 tbsp soy sauce
1 egg
1/4 sliced onions
1/2 tsp cornstarch
1 tsbp vegetable oil
To serve
1 cup, roughly chopped fresh coriander
Method
For the lamb
For the marinade
To cook
1
Wash the lamb under running water and pat dry with kitchen roll.
2
Slice the lamb into 0.5 to 1 cm thick strips.
Nutrition Information per Serving (nullg)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
342kJ
Protein
23.3g
Total Fat
24.6g
Saturated Fat
8.7g
Carbs
5.2g
Sugars
1.1g
Sodium
524mg
Iron*
4mg
* Percentage of recommended daily intake (Aust/NZ)
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