Stir-fried cumin lamb

all details

Serve this dish as part of an Asian banquet or as a quick midweek meal.

Stir-fried cumin lamb. Styling by Hannah Meppam. Food preparation by Kirsten Jenkins.
Stir-fried cumin lamb. Photo: William Meppem

Ingredients

  • 2 tsp cumin seeds
  • vegetable oil, for frying
  • 600g good-quality lamb mince
  • 5 cloves garlic, thinly sliced
  • 45g pickled mustard greens, roughly chopped
  • 2 tbsp pickled green chilli, roughly chopped
  • 2 long green shallots, cut into rounds
  • 2 tbsp fresh chicken stock
  • 1 tbsp caster sugar
  • 1 tbsp light soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp sesame oil
  • 1 tbsp Chinese black vinegar
  • 1 bunch coriander, washed, roughly chopped

Method

Roast cumin seeds in a dry pan until fragrant. Cool and gently pound in a mortar and pestle.

Heat a few tablespoons of vegetable oil in a wok over a high heat. Stir-fry lamb mince, breaking up the clumps until browned all over. Remove meat from wok and set aside.

In the same wok, heat a tablespoon of oil and fry garlic until fragrant, then add the mustard greens and pickled green chilli. Stir-fry for a few minutes, then add the ground cumin and shallots and stir to combine.

Return the lamb mince to the wok along with the chicken stock, sugar, soy, chilli oil, sesame oil and vinegar.

Finish with chopped coriander, check the seasoning and serve with steamed rice.

• Pickled green chillies and pickled mustard greens are available from Asian supermarkets.

 

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  • Main Ingredients - Lamb
  • Course - Side Dish
  • Occasion - Midweek dinner

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1 review so far

  • Rating: 5 out of 5 stars

    This is a FANTASTIC recipe and I've cooked it many times now, a firm favourite. I also add a handful of cashews after the shallots which gives it a great crunchy and tasty extra dimension

    Commenter
    inner west chef
    Location
    Date and time
    July 31, 2013, 5:09PM

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