Xi'an-Style Cumin Lamb with Blistered Onions

⏱ 30 min · Serves 4

Smoky, chilli-flecked lamb tossed hard and fast with whole cumin seeds, sweet onion and fresh coriander. Fifteen minutes in the wok and your kitchen smells like a Xi'an night market.

Per serving: 435 kcal · 33.0g protein · 9.0g carbs · 29.0g fat

Ingredients

• 600g lamb leg or shoulder, sliced thinly against the grain
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 2 tsp cornflour
• 1 tsp bicarbonate of soda (optional, for tenderising)
• 2 tbsp whole cumin seeds
• 1 tbsp Sichuan peppercorns (optional)
• 1-2 tbsp dried chilli flakes, to taste
• 1 tsp sea salt
• 1 tsp caster sugar
• 3 tbsp neutral oil (groundnut or rapeseed)
• 1 large onion, cut into thick wedges and separated
• 5 garlic cloves, thinly sliced
• 2 tsp fresh ginger, finely chopped
• 2 spring onions, cut into 3cm lengths
• Large handful fresh coriander, roughly chopped
• 1 tsp toasted sesame oil
• Steamed rice or flatbreads, to serve

Method

1. Toss the sliced lamb with the Shaoxing wine, soy sauce, cornflour and bicarbonate of soda (if using). Leave to sit 15 minutes while you prep everything else.
2. Toast the cumin seeds and Sichuan peppercorns in a dry wok over medium heat for 1-2 minutes until fragrant. Tip into a mortar or bowl and crush coarsely, then mix with the chilli flakes, salt and sugar.
3. Get the wok screaming hot. Add 2 tbsp oil, then half the lamb in a single layer. Leave it 45 seconds to catch some colour, then stir-fry 1 minute more and remove. Repeat with the rest of the lamb.
4. Add the last tablespoon of oil, then the onion wedges. Stir-fry 2 minutes over high heat until charred at the edges but still crunchy.
5. Add garlic, ginger and the spice mix and stir-fry 30 seconds until the aroma hits you.
6. Return the lamb and any juices to the wok. Toss hard for 1 minute to coat everything.
7. Kill the heat, throw in the spring onions, coriander and sesame oil, toss once and serve immediately with rice or flatbreads.