Sichuan Cumin Lamb Stir Fry

400g lamb rump steak, cut into chunky cubes
½ onion, cut into large chunks
3cm ginger, roughly chopped
2 garlic cloves, roughly chopped
2-3 tablespoons vegetable oil
Spring onion or coriander, to garnish

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing rice wine (plus extra to finish)
Pinch sugar
1 tablespoon cornflour

The Spice Mix
2 teaspoons cumin powder
1 teaspoon Sichuan peppercorns, crushed
½-1 teaspoon chilli powder
3-4 dried red chillies

The Liquid
100ml chicken stock

PREPARATION

1. Place the cubed lamb into a bowl and add light soy sauce, sesame oil, Shaoxing rice wine and sugar. Mix well and massage the marinade into the meat.
2. Once the marinade has been absorbed, add cornflour and mix again so each piece of lamb has a light coating.

COOKING

1. Heat a wok over very high heat and add vegetable oil, swirling to coat the surface.
2. Add the lamb and allow it to sear without moving for about 1 minute until caramelised on one side.
3. Turn the lamb and sear the other side briefly, then remove from the wok and set aside.
4. In the same wok, add ginger and garlic and stir fry until fragrant.
5. Add the onion chunks and toss quickly, allowing them to develop a light char while remaining crisp.
6. Add cumin powder, crushed Sichuan peppercorns, chilli powder and dried chillies, stirring briefly to release their aroma.
7. Return the seared lamb to the wok and toss everything together quickly.
8. Pour in the chicken stock around the edge of the wok and allow the sauce to bubble vigorously.
9. Stir briefly until the sauce becomes slightly silky and coats the lamb.
10. Finish with a final splash of Shaoxing rice wine, toss once more and serve immediately.

School of Wok Tips

• Searing the lamb first locks in flavour and keeps the meat tender inside.
• Always add spices quickly and keep them moving to avoid burning.
• Sichuan peppercorn provides the distinctive numbing mala sensation.
• This dish is best cooked on very high heat for maximum flavour.

FAQs

What cut of lamb works best for this dish?
Lamb rump or lamb leg works well because it stays tender when quickly stir fried.

What does mala flavour mean?
Mala refers to the combination of numbing Sichuan peppercorn and spicy chilli heat.

Can I reduce the spice level?
Yes. Simply reduce the chilli powder and dried chillies while keeping the cumin and peppercorn for flavour.