Cumin Lamb - Chinese Stir Fry ..

Cumin lamb is a Xinjiang (新疆) dish, similar to Yang Rou Chuan (grilled lamb skewers). Like the wildly popular (and delicious) chuan, it has gone beyond Xinjiang to become a popular dish all over China. this meal is seen most often at authentic Hunan, Sichuan, and Chinese halal restaurants. there are a lot of different variations to this recipe as every Chef or home has its own recipe. some add corinader some don't some added dried chillies some don't. those are two optional ingredients. there is a stir fry version a grilled version a hot pan stirfry a skewer version and a few other versions .. this is the hot plate version.
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RECIPE
Marinade
270g Lamb loin
2g - 1Tsp - Toasted Cumin Power (Semi Crushed)
1g 1/2 tsp White Pepper Powder
60 ml Shaoxing wine
60 ml Light Soy Sauce
15 ml Sesame Oil
12g - 1Tsp Grated Ginger
2 Tbsp Corn Starch
Marinate 4 hours to Overnight
Stirfry
Base -
50 g Finely Diced Onions
10 g Coriander Root (Optional)
2 Red Chillies
15 g Crushed Garlic
5 Spring Onion Whites
1/2 Sliced Red Onion ( Optional)
2g Cumin Powder
5g Toasted White Sesame seeds
1g Sichuan chilli flakes
15 g Soy Sauce
1 tsp honey (optional )
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