Lamb with Cumin & Chillies

recipe

Ingredients

Lamb leg steaks, thinly sliced 450g

Garlic cloves, crushed 3

Cumin seeds 1 tbs

Ground cumin 2 tsp

Dried chilli flakes 1 tsp

Light soya sauce 2 tbs

Rice bran oil 1 1/2 tbs

Brown onion, halved (cut into wedges) 1

Green capsicum, seeded (coarsely chopped) 1

Fresh coriander leaves to serve

Dried chili flakes extra to serve

Steamed rice to serve

Shallot (finely chopped) to serve

Method

• Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soya sauce in a bowl.
• Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Stir-fry the onion and capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.
• 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. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture and remaining soya sauce to the wok. Stir-fry for 30 seconds or until heated through. Divide among serving plates. Top with coriander and extra chilli flakes. Top the rice with shallot.