With all the first draw of this season's Native Shetland Lambs sold I am now taking orders for October delivery. October is peak season for Native Shetland Lamb. I am always pleased to hear recipie ideas from my customers and here is the first of two from London based Oriental Culinary Arts Lectuer and Author, Reiko Hara.
Stir-fried Native Shetland lamb with coriander and cumin
Inspired by a popular north eastern Chinese dish.
Inspired by a popular north eastern Chinese dish.
Preparation Time:15 minutes plus 30 minutes to marinade
Cooking Time:15 minutes
Ingredients: Serve 4
Cooking Time:15 minutes
Ingredients: Serve 4
500g Native Shetland lamb shoulder or loin, thinly sliced across the grain
marinade
1 tsp Ground coriander
½ tsp Ground cumin
½ tsp Sea salt
¼ tsp Ground white pepper
½ tsp Ground coriander
3tbs Vegetable oil
3tbs Freshly squeezed lime juice
2tbs Fish sauce
1tbs Xiaoshing wine or Sake
1 Bunch spring onions, trimmed, cut into thin strips
1tsp Sesame oil
garnish
1 Bunch fresh coriander, cleaned, leaves only
1tsp Roasted white sesame seeds
accompaniment
4 Portions steamed rice
marinade
1 tsp Ground coriander
½ tsp Ground cumin
½ tsp Sea salt
¼ tsp Ground white pepper
½ tsp Ground coriander
3tbs Vegetable oil
3tbs Freshly squeezed lime juice
2tbs Fish sauce
1tbs Xiaoshing wine or Sake
1 Bunch spring onions, trimmed, cut into thin strips
1tsp Sesame oil
garnish
1 Bunch fresh coriander, cleaned, leaves only
1tsp Roasted white sesame seeds
accompaniment
4 Portions steamed rice
Method:
1. Combine ground coriander, ground cumin, salt and ground white pepper in a large bowl. Add the sliced lamb to it and mix well. Cover it with cling film and leave it in the fridge for 30 minutes.
2. Take it out of the fridge 5 minutes before cooking.
3. Heat a wok or a frying pan over a high heat and pour in 2tbs of the vegetable oil. Add the lamb and stir-fry until it slightly browns. Transfer it to a plate and keep it warm.
4. Heat the remaining oil in a clean wok, add spring onion and stir-fry for 1-2 minutes, or until soft.
5. Add the lamb, ground coriander, fish sauce, lime juice, and wine to the above, and mix well.
6. Bring it back to the boil and continue to cook for further 3 minutes or until the lamb is just done.
7. Take the wok off the heat and add the sesame oil and mix well. Taste and adjust seasoning if required.
8. To serve, place the lamb on a bed of coriander leaves on a serving plate, sprinkle sesame seeds over it to garnish. Serve with steamed rice.
Chef’s tip: Take care not to overcook the lamb to keep the delicate flavour.
1. Combine ground coriander, ground cumin, salt and ground white pepper in a large bowl. Add the sliced lamb to it and mix well. Cover it with cling film and leave it in the fridge for 30 minutes.
2. Take it out of the fridge 5 minutes before cooking.
3. Heat a wok or a frying pan over a high heat and pour in 2tbs of the vegetable oil. Add the lamb and stir-fry until it slightly browns. Transfer it to a plate and keep it warm.
4. Heat the remaining oil in a clean wok, add spring onion and stir-fry for 1-2 minutes, or until soft.
5. Add the lamb, ground coriander, fish sauce, lime juice, and wine to the above, and mix well.
6. Bring it back to the boil and continue to cook for further 3 minutes or until the lamb is just done.
7. Take the wok off the heat and add the sesame oil and mix well. Taste and adjust seasoning if required.
8. To serve, place the lamb on a bed of coriander leaves on a serving plate, sprinkle sesame seeds over it to garnish. Serve with steamed rice.
Chef’s tip: Take care not to overcook the lamb to keep the delicate flavour.
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