Xinjiang-Style Cumin Lamb with Charred Onions

⏱ 30 min · Serves 3

Smoky, chilli-flecked lamb tossed in a wok with sweet blistered onion and a shower of toasted cumin. It cooks in minutes, so get everything chopped before the pan goes on — and serve with flatbread or plain rice to mop up the spiced juices.

Per serving: 475 kcal · 36.0g protein · 13.0g carbs · 31.0g fat

Ingredients

• 500g lamb leg or shoulder, thinly sliced against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp cornflour
• 1/2 tsp salt
• 2 tbsp cumin seeds
• 1 tsp Sichuan peppercorns (optional)
• 2 tbsp groundnut or vegetable oil
• 1 large onion, cut into thick wedges
• 4 garlic cloves, thinly sliced
• 1 thumb ginger, julienned
• 2 tsp chilli flakes (Kashmiri or Chinese, to taste)
• 1 tsp sugar
• 2 tsp dark soy sauce
• 1 tsp rice vinegar
• 2 spring onions, cut into 3cm lengths
• Small handful coriander, roughly chopped

Method

1. Toss the sliced lamb with light soy, Shaoxing wine, cornflour and salt. Leave to marinate 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 out and crush roughly in a mortar or with the flat of a knife — leave it coarse.
3. Get the wok very hot and add 1 tbsp oil. Spread half the lamb in a single layer, leave 45 seconds to catch colour, then stir-fry 1 minute until just browned. Remove and repeat with the rest.
4. Add the last tbsp oil, then the onion wedges. Fry hard for 2 minutes so the edges char but the onion stays crisp.
5. Add garlic, ginger and chilli flakes, stir 20 seconds until it smells fierce.
6. Return the lamb, scatter over the crushed cumin, sugar, dark soy and vinegar. Toss over high heat for 1 minute until glossy and coated.
7. Kill the heat, throw in the spring onions and coriander, toss once and serve straight away with flatbread, rice or noodles.