Crispy Lamb with Cumin, Scallions and Red Chilies

By Lonnie

Ingredients

• 1 tblsp egg white
• 1 tblsp rice wine or dry sherry
• 2 tsp corn starch
• 1 tsp salt (or more to taste)
• 1/2 tsp black pepper
• 1 lb boneless leg of lamb or lamb
• shoulder, cut into strips about
• 1/2 inch by 2 inches
• 3 tblsp vegetable oil
• 2 tblsp cumin seeds, lightly cracked
• in a mortar grinder
• 2 tblsp whole dried red chile
• peppers, about 2 inches long
• 4 scallions, white and green parts
• only, cut on diagonal into 1 inch
• lengths
• Sesame oil for seasoning

Preparation

Step 1

1. In a bowl, combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside for 1 hour.
2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enought to hold all the lamb, do this in two batches, using extra oil.)
3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. Press chilies against sides of wok to char their skins.
4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 more minutes until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.