Vibrant Xinjiang Cumin Lamb Stir Fry Full of Flavor

Ingredients

• 2 1/2 g fine sea salt
• 15 ml Shaoxing wine or dry sherry
• 15 ml light soy sauce
• 450 g lamb leg, chopped into 1.5 cm cubes
• 30 g cornstarch
• 1/2 g freshly ground Sichuan peppercorns (optional)
• 2 g granulated sugar
• 4 g Sichuan or Korean chili flakes
• 14 g ground cumin
• Toasted sesame seeds for topping (optional)
• 25 g fresh cilantro, roughly chopped
• 5 garlic cloves, sliced thin
• 1 thumb sized piece of ginger, minced
• 1 small white onion, cut into big chunks
• 10 g dried whole Chinese chili peppers
• 60 ml peanut oil or any mild vegetable oil