Cumin lamb

Take a break from your regular repertoire and give tonight’s meal a bit of spice with this Cumin lamb recipe. The unique flavours of lamb and cumin combined with a bit of heat from chilli make this dish an exciting change. It’s pretty quick and easy to prepare too, and served with rice is super filling!

Ingredients

Marinade:

• 500g lamb (preferably shoulder), cut into approximately 1.5cm strips
• 3 teaspoons cumin powder
• 1 1/2 teaspoons cornstarch
• 1 tablespoon oil 
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine

Rest of the dish:

• 2 tablespoons cumin seeds
• 2 tablespoons oil
• 2 red chilli peppers, chopped
• 1/2 teaspoon chilli flakes
• 1/4 teaspoon sugar
• 2 spring onions, chopped
• Large handful of chopped coriander (optional)
• Salt, to taste

Method

1. Combine lamb strips with marinade ingredients in a bowl and set aside for 30 minutes. 
2. Heat wok over a medium head. Add cumin seeds to wok and toast them, dry, until fragrant. Remove the cumin and set aside. 
3. Increase the heat to the highest setting and add two tablespoons of oil to coat the wok. Add the lamb and cook until it’s seared and starts to crisp slightly. 
4. Add the cooked cumin seeds, chilli, chilli flakes, sugar, spring onions, coriander, and salt. 
5. Stir quickly until the coriander and spring onion are just wilted. 
6. Serve with plenty of white rice.