Ingredients
- 1 lb lamb leg steaks, thinly sliced
- 1 head garlic or 12 garlic cloves, crushed
- 1 tbsp cumin seeds
- 2 tsp ground cumin
- 1 tsp dried chili flakes
- 2 tbsp light soy sauce
- 1 1/2 tbsp rice bran oil
- 1 white onion, halved, cut into wedges
- 1 green capsicum, seeded, coarsely chopped
- Fresh coriander leaves, to serve
- Dried chili flakes, extra, to serve
- Steamed rice, to serve
- Shallot, finely chopped, to serve
Preparation
Step 1
1. Combine the lamb, garlic, cumin seeds, ground cumin, chili flakes and 1 tablespoon of soy sauce in a bowl.
2. Once the rice is turned to low for 15 minutes heat 2 teaspoons of the oil in a wok over high heat until just smoking.
3. Stir-fry the onion and capsicum for 10 minutes or until lightly charred and tender. Transfer to a bowl.
4. Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir-fry half the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate.
5. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture* and remaining soy sauce to the wok. Stir-fry for 30 seconds or until heated through.
6. Divide among serving plates. Top with coriander and extra chili flakes. Top the rice with shallot.
*If the onions need extra browning add them to the pan one last time before combining with the lamb.