Dongbei Cumin and Coriander Stir-Fried Lamb from Mighty Spice Cookbook by John Gregory-Smith
Lamb and cumin weren’t my idea of the classic ingredients I thought I’d be sampling in China, but I found them together on the menu of an amazing Dongbei restaurant in Shanghai. Dongbei is in the...
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Spatula
- Mixing bowl
- Measuring spoon
- Colander
- Fine-mesh sieve
- Kitchen towel
- Serving platter
Ingredients
- rice, to serve
- 2 large handfuls coriander sprigs
- 2 tbsp light soy sauce
- a pinch of sugar
- 500 g/1 lb 2 oz lamb steaks, fillets or boned loin chops, finely sliced
- 2 dried red chillies, roughly chopped
- 3 garlic cloves, finely chopped
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
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