Crispy Spicy Chilli Lamb

400g lamb leg steak or lamb neck fillet, cut into chunky pieces
½ red onion, sliced
6 garlic cloves, roughly chopped
1 thumb-sized piece ginger, roughly chopped
4–5 dried red chillies, soaked in hot water
Handful fresh coriander, for garnish
2–3 tablespoons vegetable oil

The Marinade

½ teaspoon cumin powder
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
Pinch sugar
1 teaspoon cornflour

The Spiced Salt

1 teaspoon Sichuan peppercorns
½ teaspoon chilli flakes (optional)
Pinch rock salt
2 teaspoons cumin powder

PREPARATION

1. Cut the lamb into chunky bite sized pieces suitable for quick high heat stir frying.
2. In a bowl mix cumin powder, light soy sauce, Shaoxing rice wine, sugar and cornflour.
3. Add the lamb and massage the marinade into the meat so it coats evenly. Leave to marinate for at least 10 minutes.
4. In a mortar or small bowl combine Sichuan peppercorns, chilli flakes, rock salt and cumin powder to create the spiced salt.

COOKING

1. Heat a wok over very high heat until smoking and add vegetable oil.
2. Lay the lamb pieces into the wok in a single layer and allow them to sear without moving so a charred edge develops.
3. Turn the lamb once a good crust forms and allow the second side to sear.
4. Add the sliced onion to the wok and allow it to cook alongside the lamb.
5. Add the garlic and ginger around the wok so they begin to release their aroma.
6. Toss everything briefly while keeping the heat high.
7. Add the soaked dried chillies and stir fry quickly.
8. Sprinkle the prepared cumin and Sichuan pepper salt over the lamb.
9. Toss once more to coat the lamb evenly with the spice mixture.
10. Remove from the wok immediately so the lamb stays tender.
11. Garnish with fresh coriander and serve hot.

School of Wok Tips

• Use lamb leg or neck fillet as these cuts stay tender when flash fried.
• Let the lamb sear without moving it to develop a smoky char.
• A very hot wok is essential to recreate the flavour of barbecue style lamb.
• Add the spiced salt at the very end so the aroma stays fresh and punchy.

FAQs

What are Sichuan peppercorns?
Sichuan peppercorns are a Chinese spice that create a unique tingling and numbing sensation on the tongue.

Can I use another meat instead of lamb?
Yes. Beef works very well as a substitute and cooks in a similar way.

Why is the wok heat so important?
High heat allows the lamb to sear quickly, keeping the meat tender while creating the smoky flavour known as wok hei.