recipe
Ingredients
Lamb leg steaks, thinly sliced 450g
Garlic cloves, crushed 3
Cumin seeds 1 tbs
Ground cumin 2 tsp
Dried chilli flakes 1 tsp
Light soya sauce 2 tbs
Rice bran oil 1 1/2 tbs
Brown onion, halved (cut into wedges) 1
Green capsicum, seeded (coarsely chopped) 1
Fresh coriander leaves to serve
Dried chili flakes extra to serve
Steamed rice to serve
Shallot (finely chopped) to serve
Method
- Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soya sauce in a bowl.
- Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Stir-fry the onion and capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.
- Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir-fry half the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture and remaining soya sauce to the wok. Stir-fry for 30 seconds or until heated through. Divide among serving plates. Top with coriander and extra chilli flakes. Top the rice with shallot.