Cumin Lamb

Ingredients

• 1 1/3 lblamb leg, sliced thinly against the grain
• 2 tbspcumin seeds
• 8dried red chillies, snipped in half
• 1 tspsichuan peppercorns
• 4 1/4 ozonion, cut into petals
• 4 clovegarlic, sliced
• 1 ozfresh coriander, roughly chopped, stalks included
• 1 tbspsoy sauce
• 3 tbspvegetable oil
• 1 tspsea salt

Method

1. 1

   Dry-toast the cumin seeds and Sichuan peppercorns until they smell strongly of themselves, then crush them coarsely.

2. 2

   Heat a wok or heavy pan with the oil until it is genuinely smoking. Salt the lamb and have everything else within arm's reach.

3. 3

   Add the lamb in a single layer, in two batches if the pan is crowded, and leave it undisturbed until it has browned before turning.

4. 4

   Return all the lamb, add the chillies, garlic and onion and toss for a minute, then the crushed cumin and Sichuan pepper and the soy sauce.

5. 5

   Take the pan off the heat and fold through the coriander so it collapses in the residual heat. Serve immediately.