This cumin spiked dish is inspired by Uygar cuisine in northern China and it sure left an amazing lingering flavour with each mouthful. The chilli added the heat which complimented the dish nicely.
Xinjiang Lamb with Cumin and Chillies
(recipe adapted from Woolworths Good Taste Magazine January 2012)
ProPoints per serve: 6
450 grams lean lamb strips
3 garlic cloves, crushed
1 tablespoon cumin seeds
2 teaspoons ground cumin
1 teaspoon dried chilli flakes
2 tablespoons light soy sauce
1 1/2 tablespoons oil
1 brown onion, halved and cut into wedges
1 green capsicum, seeded and coarsely chopped
1 spring onion, finely chopped, to serve
fresh coriander leaves, to serve
dried chilli flakes, extra to serve
Combine the lamb, garlic, cumin seeds, cumin powder, chilli flakes and 1 tablespoon soy sauce in a bowl.
Heat 2 teaspoons of the oil in a wok over high heat until just somoking. Stir fry the onion and the capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.
Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir fry half of the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture.
Add the lamb mixture, onion mixture and remaining soy sauce to the wok. Stir fry for 30 seconds or until heated through.
Divide among serving plates. Sprinkle with spring onion, coriander and extra chilli flakes.
(click here for a printable version of this recipe)