Description

Ingredients

• Lamb 🍖 Original: Lamb 🍖
• 🍖 600 g lamb shoulder or leg, thinly sliced (1.3 lb) Original: 🍖 600 g lamb shoulder or leg, thinly sliced (1.3 lb)
• 🥢 20 ml light soy sauce (1 tbsp + 1 tsp / 0.7 fl oz) glutensoy Original: 🥢 20 ml light soy sauce (1 tbsp + 1 tsp / 0.7 fl oz)
• 🍶 15 ml Shaoxing wine (1 tbsp / 0.5 fl oz) Original: 🍶 15 ml Shaoxing wine (1 tbsp / 0.5 fl oz)
• 🌽 10 g cornstarch (1 tbsp / 0.35 oz) Original: 🌽 10 g cornstarch (1 tbsp / 0.35 oz)
• 🌻 15 ml neutral oil (1 tbsp / 0.5 fl oz) Original: 🌻 15 ml neutral oil (1 tbsp / 0.5 fl oz)
• 🧂 3 g fine salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine salt (½ tsp / 0.1 oz)
• Spice mix 🌶️ Original: Spice mix 🌶️
• 🌿 12 g cumin seeds, lightly crushed (1½ tbsp / 0.42 oz) Original: 🌿 12 g cumin seeds, lightly crushed (1½ tbsp / 0.42 oz)
• 🌶️ 6 g chili flakes (1 tbsp / 0.21 oz) Original: 🌶️ 6 g chili flakes (1 tbsp / 0.21 oz)
• ⚪ 3 g white pepper (¾ tsp / 0.1 oz) Original: ⚪ 3 g white pepper (¾ tsp / 0.1 oz)
• ⭐ 2 g five-spice powder, optional (½ tsp / 0.07 oz) Original: ⭐ 2 g five-spice powder, optional (½ tsp / 0.07 oz)
• 🧂 2 g fine salt (⅓ tsp / 0.07 oz) Original: 🧂 2 g fine salt (⅓ tsp / 0.07 oz)
• 🍬 3 g sugar (½ tsp / 0.1 oz) Original: 🍬 3 g sugar (½ tsp / 0.1 oz)
• Aromatics 🧄 Original: Aromatics 🧄
• 🧅 180 g onion, sliced into wedges (1 large / 6.3 oz) Original: 🧅 180 g onion, sliced into wedges (1 large / 6.3 oz)
• 🧄 18 g garlic, finely chopped (4 cloves / 0.63 oz) Original: 🧄 18 g garlic, finely chopped (4 cloves / 0.63 oz)
• 🫚 12 g fresh ginger, finely minced (1 tbsp / 0.42 oz) Original: 🫚 12 g fresh ginger, finely minced (1 tbsp / 0.42 oz)
• 🌶️ 30 g red chili, sliced (2–3 chilies / 1 oz) Original: 🌶️ 30 g red chili, sliced (2–3 chilies / 1 oz)
• 🧅 60 g spring onion, cut into 4 cm pieces (¾ cup / 2.1 oz) Original: 🧅 60 g spring onion, cut into 4 cm pieces (¾ cup / 2.1 oz)
• For finishing ✨
• 🌿 10 g cilantro, roughly chopped (⅓ cup / 0.35 oz) Original: 🌿 10 g cilantro, roughly chopped (⅓ cup / 0.35 oz)
• ⚪ 5 g toasted sesame seeds, optional (1 tsp / 0.18 oz) sesame Original: ⚪ 5 g toasted sesame seeds, optional (1 tsp / 0.18 oz)
• 🍚 steamed jasmine rice or flatbread, for serving Original: 🍚 steamed jasmine rice or flatbread, for serving

Preparation

• Slice and marinate the lamb 🍖 Slice the lamb thinly across the grain, then mix it with soy sauce, Shaoxing wine, cornstarch, neutral oil, and salt. Let it rest for 15 min so the meat stays tender during the fast stir fry. ✨
• Prepare the spice mix 🌶 Lightly crush the cumin seeds, then mix them with chili flakes, white pepper, five-spice powder if using, salt, and sugar. Keep the spice mix close to the stove because the cooking moves quickly. 🥢
• Sear the lamb 🔥 Heat a wok or large skillet until very hot. Add 15 ml neutral oil (1 tbsp / 0.5 fl oz), then spread the lamb in a single layer. Sear for 2–3 min until browned at the edges, then remove to a plate. 🍖
• Char the onion 🧅 Add the onion wedges to the same hot wok and stir-fry for 2 min until lightly charred but still slightly crisp. This gives the dish sweetness, smoke, and better texture. ✨
• Cook the aromatics 🧄 Add garlic, ginger, red chili, and spring onion to the wok. Stir-fry for 45–60 sec until fragrant, sharp, and glossy, making sure the garlic does not burn. 🌶️
• Toss with spices 🥢 Return the lamb to the wok, sprinkle over the cumin spice mix, and toss hard for 1–2 min until the lamb is coated, smoky, and deeply aromatic. The cumin should smell toasted and warm. 🔥
• Finish and serve 🌿 Turn off the heat, fold in cilantro and sesame seeds if using, then serve immediately with steamed jasmine rice or warm flatbread. The lamb should be juicy, peppery, and fragrant, with lightly charred edges. 🍚

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