Cumin Lamb

By Jaymers

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.