Sichuan Cumin Lamb Stir Fry

• 450 g lamb rump , cut to 2/3-inch (1.5-cm) cubes
• 1/2 onion
• 1 tbsp ginger
• 5 cloves garlic
• 100ml chicken stock
• Coriander to garnish

The marinade 

• 1 tsp sugar
• ½ tbsp light soy sauce
• 2 tbsp Shaoxing rice wine
• 1½ tsp sesame oil
• 1 tbsp cornflour

Spices

• 2 tbsp cumin powder
• 2 tsp Sichuan chili flakes (or Korean chili flakes)
• 1/2 tsp freshly ground Sichuan peppercorns
• 10 dried chillies
• Pinch of sugar

1. Finely chop the ginger and garlic. Chop the onion into large cubes. Soak the dried chillies in hot water and set aside.

2. Slice the lamb rump into large 1–2cm chunks, put them in a mixing bowl and add all the marinade ingredients except the cornflour. Using your hands, massage the ingredients into the meat pieces until they are well coated, then add the cornflour and repeat until everything is well combined. For best results, leave the meat to marinade overnight in the fridge.

3. Mix the sauce ingredients together in a small bowl or ramekin.

4. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the lamb and sear it for 2 minutes on each side until the lamb is slightly brown. Set aside.

5. Heat ½ tablespoon of vegetable oil in the wok, add the ginger and garlic and stir fry for 1 minute.

6. Add the onions and stir fry for 1 minute. Push the ingredients to the side of the wok, add ½ tablespoon of oil to the centre and return to smoking point.

7. Add the spices and lamb and cover with the ginger, garlic and onions. Cook, stirring, for a further 30 seconds, then add the chicken stock. Continue cooking on a high heat and stir it one more time to combine all the flavours together. Serve.