Cumin Lamb Stir Fry

A delicious, classic lamb dish with red pepper flakes, cumin, and pepper this stir-fry packs a real flavour punch.


400-500g Quality Mark lamb sliced into 1cm strips
1 tsp red pepper flakes
1 tbsp ground cumin
1 tbsp sesame seeds
5 tbsp canola oil

1/4 tsp salt
1/4 tsp white pepper
1 tbsp hua diao wine
1 tbsp soy sauce
1 egg
1/4 sliced onion
1/2 tsp cornstarch
1 tsbp vegetable oil

To serve
1 cup fresh coriander leaves roughly chopped


For the marinade

  • Place the lamb into a large bowl, adding salt, white pepper, soy sauce and Hua diao wine.
  • Massage well for around 1-2 minutes, then incorporate the sliced onion, cornstarch and egg white.
  • Lastly, mix in the vegetable oil and set aside for 15 minutes.

To cook

  • Preheat a wok to high heat, add oil and heat to about 140 degrees.
  • Add the marinated lamb and fry until the lamb is browned.
  • Remove lamb from the wok, draining off excess oil.
  • Using the remaining oil in the wok, reduce the heat to low to fry cumin, red pepper and white sesame seeds until aromatic, about 30 seconds.
  • Return the lamb to the wok, turn the heat to high and quickly fry through, drizzling in the soy sauce.
  • Plate onto the chopped coriander.