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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

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400-500g Quality Mark lamb

sliced into 1cm strips

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1 tsp red pepper flakes

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1 tbsp ground cumin

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1 tbsp sesame seeds

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5 tbsp canola oil

Marinade

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1/4 tsp salt

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1/4 tsp white pepper

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1 tbsp hua diao wine

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1 tbsp soy sauce

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1 egg

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1/4 sliced onions

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1/2 tsp cornstarch

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1 tsbp vegetable oil

To serve

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1 cup fresh coriander leaves

roughly chopped

Method

For the marinade

To cook

1

Place the lamb into a large bowl, adding salt, white pepper, soy sauce and Huadiao wine.

2

Massage well for around 1-2 minutes, then incorporate the sliced onion, cornstarch and egg white.

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3

Lastly, mix in the vegetable oil and set aside for 15 minutes.

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More info

Nutrition Information per Serving (nullg)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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