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Chinese Cumin Lamb Stir-Fry

Chinese Cumin Lamb Stir-Fry

Ingredients for One

  1. 150 grams lamb rump strips
  2. 1 tsp cumin seeds
  3. 0.5 carrot
  4. 1 red capsicum
  5. 1 red onion
  6. 0.5 clove garlic
  7. 0.5 red chilli
  8. 0.5 cup jasmine rice
  9. 2 tbsp soy sauce - PANTRY ITEM
  10. 1 tbsp white vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams lamb rump strips
  2. 2 tsp cumin seeds
  3. 1 carrot
  4. 1 red capsicum
  5. 1 red onion
  6. 1 clove garlic
  7. 1 red chilli
  8. 1 cup jasmine rice
  9. 4 tbsp soy sauce - PANTRY ITEM
  10. 2 tbsp white vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams lamb rump strips
  2. 4 tsp cumin seeds
  3. 2 carrot
  4. 1 red capsicum
  5. 1 red onion
  6. 2 clove garlic
  7. 2 red chilli
  8. 2 cup jasmine rice
  9. 8 tbsp soy sauce - PANTRY ITEM
  10. 4 tbsp white vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams lamb rump strips
  2. 6 tsp cumin seeds
  3. 3 carrot
  4. 2 red capsicum
  5. 2 red onion
  6. 3 clove garlic
  7. 3 red chilli
  8. 3 cup jasmine rice
  9. 12 tbsp soy sauce - PANTRY ITEM
  10. 6 tbsp white vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Prep:

  1. cut lamb into strips
  2. wash and chop onion
  3. wash capsicum and cut into thin strips
  4. peel carrot into ribbons
  5. peel and crush garlic

Method:

  1. Put the rice into a saucepan (using a ratio of 1.5 cups water to 1 cup rice) and bring to the boil, stirring occasionally. Cover with a tight fitting lid, then turn the heat down to low and cook for 14 minutes. Stand covered for 5 minutes, then fluff the rice with a fork.
  2. Meanwhile, coat the lamb in olive oil and half the soy sauce.
  3. Heat a large wok over high heat until very hot. Add the lamb in 300g batches. Stir-fry for about 2 minutes or until browned and just cooked. Remove and rest the lamb.
  4. Heat oil in the same wok. Add capsicum and onion. Stir-fry for about 1 minute or until almost tender. Add the garlic and cumin seeds. Stir-fry for 30 seconds. Add the lamb and any resting juices to the wok, then add the chilli, vinegar and remaining soy sauce. Stir-fry until hot.
  5. Serve the lamb stir-fry over rice.
  6. wash and chop parsley
  7. cut lemon into wedges
  8. preheat the oven to 200°C (180°C fan-forced)
  9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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