Cumin Lamb Stir-Fry (Xinjiang-Style Spiced Lamb)

• 450 g Lamb leg boneless
• 1 tbsp Shaoxing Cooking Wine
• 2 tsp Cornflour
• 2 tbsp Light soy sauce
• 1 tsp Caster sugar
• 2 tsp Ground cumin
• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 1 large Red pepper
• 15 g Ginger root
• 3 cloves Garlic
• 2 Red chili pepper
• 1 tbsp Roasted sesame seeds

1. Slice the lamb thinly across the grain. In a bowl, mix the Shaoxing wine, cornflour, 1 tbsp of the light soy sauce, the caster sugar and 1 tsp of the ground cumin, then toss with the lamb until evenly coated.
2. Slice the onion and red pepper into thin strips. Peel and finely grate the ginger, finely chop the garlic, and slice the red chilli pepper.
3. Heat 1 tbsp of the sunflower oil in a wok over high heat until shimmering. Add the lamb in a single layer and stir-fry for 60 to 90 seconds until just browned but still a touch pink, then tip it out to a plate.
4. Add the remaining 1 tbsp sunflower oil to the wok, still over high heat. Stir-fry the onion and red pepper for 2 to 3 minutes until just tender and lightly charred at the edges.
5. Add the ginger, garlic and red chilli pepper and stir-fry for 30 to 45 seconds until fragrant. Sprinkle over the remaining 1 tsp ground cumin and toss for 15 seconds to toast it in the hot oil.
6. Return the lamb and any juices to the wok, then add the remaining 1 tbsp light soy sauce. Stir-fry for 1 to 2 minutes until the lamb is cooked through and the sauce lightly coats everything; finish with the roasted sesame seeds and serve straight away.

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