Name: Xinjiang Lamb Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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

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.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Yield: Serves 2

Method: Stir-fry

Cuisine: Asian

Scale

Ingredients

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

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Instructions

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.