Xinjiang Cumin Lamb Stir-Fry

Method

1. 1

   Step 1: Combine the lamb, soy sauce, Chinese cooking wine, salt, baking soda, and cornflour in a mixing bowl. Mix well, then leave to marinate for 30 minutes; room temperature is fine.

2. 2

   Step 2: Mix the spice mix ingredients in a small bowl.

3. 3

   Step 3: Heat 3 tablespoons of the oil in a large non-stick skillet (30cm/1 inch) over medium-high heat until hot. Add half the lamb and spread it out in a single layer. Leave for 30 seconds, then use 2 wooden spoons to toss for a further 1 minute, until the lamb is slightly golden. Transfer it to a plate and repeat with the remaining lamb; you should not need more oil.

4. 4

   Step 4: Heat the remaining 1 tablespoon of oil. Add the dried chillies, ginger, and garlic. Stir for 10 seconds to release their flavour, then add the onion. Cook for 2 minutes, until the onion just starts to soften.

5. 5

   Step 5: Return the cooked lamb to the skillet and sprinkle the spice mix over it. Toss well to coat evenly.

6. 6

   Step 6: Add the coriander and sesame seeds and toss. Serve over rice. The dried chillies are not meant to be eaten.