Crispy spicy deep fried lamb tossed in dried red chillies, sichuan pepper and flavoured with cumin powder. An elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds
STEP 1.In a mixing bowl place 500 gm lean lamb cut into medium strips. Add 50 ml water, 1 tbsp cooking wine, salt to taste, 1 tsp sesame sauce, 1 tsp peanut sauce and mix well. Leave to marinate for 1 hour.
STEP 2.After 1 hour, add 50 gm cornflour to the lamb and mix well to ensure all the pieces are evenly coated.
STEP 3.In a wok heat 1 ltr oil on medium heat. When hot add marinated strips of lamb one at a time to prevent from sticking to each other.
STEP 4.Deep fry until crispy, then use a slotted spoon to remove and drain the lamb.
STEP 1.Discard the oil, retaining 1 to 2 tbsp in the wok.
STEP 1.Add 4 thinly shredded dried red chillies, 1 tbsp sichuan peppercorns and stir fry for a few seconds.
STEP 5.Add the fried lamb back to the wok, add 100 gm shredded leeks and stir together.
STEP 6.Add salt to taste and 1 tsp cumin powder and stir fry for 1 minute.
STEP 7.Add 1 tsp Sichuan pepper oil and stir. Transfer to a dish and serve.
STEP 8.Transfer to a dish and serve.
calories per serving
26 g Fat79 g Protein50 g Carbs13 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment