Cumin and Coriander Lamb Stir-fry
Once you’ve prepped all the ingredients, this dish is super-quick to throw together. Gai lan or Chinese broccoli can be found at Asian grocers and supermarkets, but use broccolini if need be.
600 grams boneless lamb leg steaks, fat removed and thinly sliced
1 tablespoon peanut oil 1 tablespoon cumin seeds 3 cloves garlic, thinly sliced
1 tablespoon grated fresh ginger
¼ cup coriander stalks, finely chopped
2 bunches gai lan, chopped
2 green capsicums, stalk and membrane removed, chopped
2 spring onions, sliced 1 tablespoon soy sauce 1 tablespoon caster sugar
Chilli oil; sticky white rice
Heat the peanut oil in a wok or large non-stick sauté pan. Add the cumin seeds, garlic, ginger and coriander stalks and fry for 2-3 minutes or until aromatic.
Add the lamb and fry until browned but not cooked through. Remove from pan and add the gai lan, capsicum and spring onions; fry until soft. Return the lamb to the pan along with the soy sauce and caster sugar. Fry for 2 minutes or until well combined.
TO SERVE: Serve on white rice and drizzle with chilli oil. SERVES 4