Name: Cumin Lamb
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 g boneless lamb leg, thinly sliced across the grain; 150 g onion, sliced; 1.5 tbsp neutral oil; 2 pieces garlic cloves, minced; 8 g fresh ginger, finely chopped; 1 tbsp light soy sauce; 1 tsp cornstarch; 60 ml water for sauce; 1.5 tsp ground cumin; 0.25 tsp chilli flakes, optional

Let’s get cooking

01
Slice and mix
Slice lamb across the grain into 3 mm strips. Mix only soy sauce, starch, and measured sauce water in a bowl; keep cumin and chilli dry for the pan.
02
Cook the meat
Heat oil over medium-high heat. Spread meat in one layer, working in batches if needed. Turn and stir for 3–5 minutes, checking doneness. Whole-cut beef or lamb must reach 63°C and rest at least 3 minutes. Transfer to a clean plate.
03
Soften onion and spices
After removing lamb, stir garlic, ginger, and onion for 3–4 minutes. Sprinkle cumin and optional chilli into the pan and toss 15 seconds without scorching.
04
Combine and glaze
Stir the sauce again so starch lifts from the bottom. Pour into the vegetables and simmer 1–2 minutes until glossy. Return cooked meat and toss for 30–60 seconds, until hot throughout.