Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Xinjiang Lamb Stir-Fry
As always, the origin of dishes is a fascinating insight into history, of which spices play a huge part. The Xinjiang Province in China is predominantly of Uyghur or Muslim heritage, making the heavy use of cumin extremely natural. This quick stir-fry heroes one of our newest products, Roasted & Ground Cumin Seed.
- 600g lean lamb cut into strips
- 2 tsp minced garlic & ginger
- 2 tsp Herbie’s Roasted & Ground Cumin Seed
- 1/2 tsp Herbies Ground Sichuan Pepper
- 250g (3) brown onions, cut into wedges,
- 1 large red capsicum, diced
- 2 tbsp sesame oil, vegetable oil & rice wine vinegar each
- 1 long red chilli, sliced
- 60g (1 cup) fresh coriander, chopped
- 1 tbsp Herbie’s Toasted Sesame Seeds, to serve
- Jasmine rice, to serve
- Marinade lamb in garlic, ginger and 1 tsp cumin for 30 mins or overnight.
- Heat oils in a wok, then add onion and capsicum. Stir-fry for 3 minutes then add lamb, remaining cumin, Sichuan pepper and rice wine vinegar.
- Continue to stir-fry for 4-5 minutes until lamb is just cooked through.
- Top with chilli, coriander and toasted sesame seeds.
Replace with lean beef, chicken or firm tofu.
Keywords: stir-fry, lamb recipes, Chinese food