Xinjiang Cumin Lamb Stir-Fry with Chilli
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Ingredients
- 450 g lamb neck fillet, sliced
- 2 tsp cumin seeds
- 3 dried red chilli
- 3 garlic cloves
- 3 spring onions
- 1 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 351 kcal
- Protein
- 21.2 g
- Carbohydrate
- 1.9 g
- of which sugars
- 0.5 g
- Fat
- 28.5 g
- of which saturates
- 11.3 g
- Fibre
- 0.7 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until very hot and stir-fry the lamb for 2 minutes, until just browned.
- 2
Add the cumin seeds and dried red chilli and fry for 30 seconds until fragrant.
- 3
Add the garlic and fry for 30 seconds more.
- 4
Stir in the light soy sauce and the spring onions, cut into lengths.
- 5
Toss everything together for 1 minute, until the lamb is cooked through with no pink remaining.
- 6
Serve immediately with steamed rice.
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