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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Ingredients
Lamb
400-500g Quality Mark lamb
sliced into 1cm strips
1 tsp red pepper flakes
1 Tbsp ground 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 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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Nutrition Information per Serving (nullg)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
342
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)
