Chinese LAMB STIR-FRY | Classic Cumin Lamb Recipe

If you love lamb, this is a dish for you. Today we're making cumin lamb. Lamb leg is the best cut for cooking cumin lamb. Cut the lamb into strips and then cubes. Dry the lamb by patting with a kitchen towel before cutting if needed. Marinating is one of the key steps in this dish. We'll start off with slicing through the middle part of the spring onions. Add them into a bowl as well as ginger, cooking wine, soy sauce, salt, and white pepper. Then add the lamb pieces and give it a good mix for a minute or until the sauce is absorbed by the lamb. Coat the lamb with corn flour. It helps with tenderizing the meat and also helps with keeping moisture in the meat during cooking. Then coat with a generous amount of oil. This will prevent the meat from sticking together and it'll be very easy to stir. Cut the capsicums into little cubes, no bigger than the lamb pieces. Peel half of an onion. Split the outer layers from the inner layers. Cut the inner portion into cubes and dice the outer shell. Cumin seed is the main spice to boost the flavor. Chili gives a nice kick. However, this dish will still taste delicious without chili. Wiped sesame seed is optional. It's mainly for color. Before frying, we should have prepared the veggies, a spice mix, salt, and regular soy sauce. Remove the spring onion from the marinade and we are ready to go. Heat the pan over the highest setting until it's really hot. Pour some oil and spread the lamb out. Leave them unstirred. Sear for about a minute or until the first side of the lamb is nicely browned. Turn over and sear for another minute. Cook on high heat the entire time so the surface of the lamb is brown, yet the inside is still pink. Then take the lamb out and strain it in a sieve. Discard the oil. Bring the pan back on a medium heat. Pour a generous amount of oil. Add the diced onion and cook for about 20 seconds or until it becomes soft. Before the onion turns brown, add the lamb, the capsicum, and the spice mix. Turn the heat up a little and toss them around for about 2 minutes or until the capsicum is half cooked. Feel free to add more oil if it looks dry because the spice mix will burn quickly without adequate oil. Add onion pieces and cook for about a minute or until you reach your desired texture. Season with soy sauce and salt. This classic cumin lamb dish has been one of my favourites since I was a child. And I'm thrilled that today I can share this traditional classic flavour with you. Full of flavour, this is a perfect treat for the family.