Foryoueats: Chinese Lamb, Cumin & Leek Stir-fry

Ingredients

• 500g (1lb) lamb leg steaks (you could also use lamp rump or backstrap), cut into 1.5cm (about ⅝ inch) chunks
• 3 tsp dark soy sauce
• 2 tbsp soy sauce
• 1 1/2 tbsp Chinese Shaoxing wine
• 1/2 tsp ground white pepper, or to taste
• 2 tbsp cornflour (cornstarch)
• 2 1/2 tbsp vegetable oil
• 1 leek, finely sliced (or cut into 8cm/3-inch matchsticks)
• 5 cloves of garlic, chopped
• 1.5cm (about ⅝-inch) piece ginger, finely grated
• handful dried chillies (optional)
• 1 tbsp toasted sesame seeds
• steamed rice, to serve
• Spice mix
• 1 tbsp ground cumin
• 2 tsp chilli flakes (or to taste)
• 1 tsp caster (superfine) sugar