Shaanxi-style lamb with rice recipe | Gourmet Traveller

Ingredients

• 2 tsp each cumin seeds and fennel seeds
• 800 gm coarsely minced lean lamb
• 1 cinnamon quill, broken in half
• ½ large onion, finely chopped
• 2 garlic cloves, crushed
• Large pinch of chilli flakes, or to taste
• 60 ml (¼ cup) soy sauce
• 1 tbsp Chinkiang vinegar (see note)
• To serve: steamed rice, chilli oil (optional), pickled garlic (see note) and coriander