Inspired by a popular north eastern Chinese dish.
Cooking Time:15 minutes
Ingredients: Serve 4
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
1 Bunch fresh coriander, cleaned, leaves only
1tsp Roasted white sesame seeds
4 Portions steamed rice
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.