THE CUMIN-SCORCHED STRIPS

(Our Play on Szechuan Cumin Lamb)

THE CUMIN-SCORCHED STRIPS

Ingredients: 400g Lamb leg (thin strips), 2 tbsp Cumin seeds, 1 tbsp Chili flakes, 2 Red onions (sliced), 20g Fresh ginger (matchsticks), 2 tbsp Soy sauce, 1 tbsp Rice wine...

Ingredients

  • 400g Lamb leg (thin strips)
  • 2 tbsp Cumin seeds
  • 1 tbsp Chili flakes
  • 2 Red onions (sliced)
  • 20g Fresh ginger (matchsticks)
  • 2 tbsp Soy sauce
  • 1 tbsp Rice wine

Cooking Method

  1. The Temper Dry-toast cumin seeds in a wok until they turn dark and smell intensely nutty; remove and crush half.
  2. The Scorch Heat 2 tbsp oil until smoking; fry lamb strips on maximum heat until charred and crispy at the edges.
  3. The Architect Add onions and ginger; sauté until the onions are blackened at the edges but still snap.
  4. The Bloom Toss in the crushed cumin and chili flakes with a 20ml splash of water; the steam will help the spices 'grip' the meat.
  5. The Finish Add soy sauce and rice wine; toss for 30 seconds and serve immediately while steaming.

Cuisine: Asian

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