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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 leg

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1 tsp red pepper flakes

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1 tbsp 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, 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.

More info

Nutrition Information per Serving (nullg)

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

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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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