Cumin Lamb
- Mouse
- Aug 20, 2024
- 1 min read
A tribute to Haozan restaurant in London's china town where we first tasted this dish
Savoury and spicy dry fried lamb with a chilli kick
Planning
marinade 30 mins to an hour - no longer
Ingredients
Marinade & meat
lamb neck fillet or shoulder lean with some fat - cut into thicker slices or cubed
1 tablespoon cumin
1 1/2 teaspoons cornstarch
1 tablespoon oil (optional, if you have a fattier cut of lamb)
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
Dry stir fry
2 tablespoons cumin seeds
2 tablespoons oil
2 dry red chilli peppers (chopped coarsely or whole)
1/2 teaspoon Sichuan red pepper flakes (or chili powder)
1/4 teaspoon sugar
Red onion thickly sliced or 2 chopped spring onions
Thinly sliced red pepper (optional)
Large handful of chopped coriander
Salt (to taste)
Method
1. Combine the lamb with the marinade ingredients and marinate for 30 minutes.
2. Toast the cumin seeds until fragrant, remove and set aside.
3. Heat the wok until it starts to smoke. Add two tablespoons of oil then add the lamb. Sear the meat until it turns brown and starts to crisp slightly. You want to sear the meat but dont overcook as it needs to stay tender.
4. Add the cooked cumin seeds, chilli, red pepper flakes (or powder), sugar, onion, pepper, coriander, dash of sesame oil and salt if liked. Toss everything together quickly then transfer to a serving dish. Serve and eat while it's hot.
Don't eat the dried chillis !
See also Yotam’s Crispy cumin lamb with aubergine and ginger
