Xinjiang Cumin Lamb Stir-Fry with Dried Chilies

Steps

1. Toss the lamb with the soy sauce, Shaoxing wine, cornstarch and 1 tsp oil and marinate 15 minutes at room temperature.
2. Heat a wok or large cast-iron skillet over high heat until smoking. Add 1 tbsp oil, then half the lamb in a single layer. Sear without moving for 1 minute, until charred underneath, then toss and cook 30 seconds more. Transfer to a plate and repeat with the remaining lamb and another 1 tbsp oil.
3. Lower the heat to medium and add the remaining oil. Add the cumin seeds, ground Sichuan pepper and dried chilies and stir 30 seconds, until the cumin crackles and the chilies darken slightly.
4. Add the garlic, ginger and red onion, raise the heat to high and stir-fry 1–2 minutes, until the onion is just softened at the edges but still crunchy.
5. Return the lamb with the red pepper flakes, sugar and salt and toss 1 minute over high heat until everything is coated and sizzling.
6. Turn off the heat, toss in the scallions and cilantro and serve immediately over rice.

Kitchen tip

Freeze the lamb for 20–30 minutes before slicing; it firms up and lets you cut thin, even slices. Cook in batches: overcrowding steams the meat instead of searing it, and the charred edges are the point. Sichuan peppercorns give a tingly, citrusy numbness; toast them in a dry pan for 1 minute and grind just before using. No lamb? Thinly sliced beef flank or chicken thighs work with the same method.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.