Xinjiang Cumin Lamb Stir Fry

11 things you may not have.

The method's theirs. Go give them the click.

Ingredients

500g/ 1 lb boneless lamb leg meat (or rump) (, sliced 1/2 cm / 1/5" thick (Note 1))
1 tbsp soy sauce (, light or all-purpose (not dark or sweet))
1 tbsp Chinese cooking wine ((Note 2))
1/2 tsp cooking/kosher salt
1 1/4 tsp baking soda (, sifted if lumpy (Note 3))
2 tbsp cornflour / cornstarch
2 tbsp cumin powder
1/2 tsp white sugar
1/2 tsp ground Sichuan pepper ((Note 4 to grind your own))
4 tbsp vegetable oil ((or canola, peanut))
1/2 cup dried Chinese chillis (, whole, 25-30 pcs (Note 5))
1 onion (, halved then sliced 8mm / 1/4" thick)
2 tbsp finely minced ginger ((~5cm/2" piece))
5 cloves garlic (, finely sliced)
1/2 cup coriander/cilantro (, roughly chopped)
1 tsp toasted sesame seeds
Plain rice (, fried rice - more suggestions listed in post)

As published by RecipeTin Eats.

The steps live at recipetineats.com. We don't copy them: RecipeTin Eats wrote this recipe, and your visit supports them.