Shaanxi-style lamb with rice

AT A GLANCE

  • Serves 4 people

In the Muslim quarter of Xian, the capital of China's Shaanxi province, you find wonderful dishes fragrant with cinnamon and cumin, like this stir-fried minced lamb. Add as much chilli as you like, but err on the sparing side with the cinnamon.

  • 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
01   Dry-roast cumin and fennel seeds in a small frying pan until fragrant (1-2 minutes), then crush with a mortar and pestle and set aside.
02   Cook lamb with cinnamon in a frying pan until fat has rendered and lamb is starting to brown (8-10 minutes). Remove lamb with a slotted spoon and set aside. Remove fat from pan and return 2 tbsp to pan, add onion and fry over high heat, stirring occasionally, until tender and starting to caramelise (5-6 minutes). Stir in garlic, then add chilli flakes, soy sauce, vinegar and dry-roasted cumin and fennel seeds, stir to combine, then return lamb to pan and stir until well combined (1-2 minutes). Serve on rice topped with chilli oil, pickled garlic and coriander.
Note Chinkiang vinegar and pickled garlic are available from Asian grocers.

Topics:

CHILLIES, CUMIN, FAST, CHINESE, SPRING, FENNEL, LAMB, CINNAMON, MAIN, RICE

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2014

Nov 2014

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