The finished recipe. Cumin Lamb Stir-Fry with RiceIngredients 1 to 6. 160 g Lamb leg steak, fat trimmed, sliced thin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 140 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 100 g Onion (Sliced into thin half moons.). 6 g Rapeseed oil. 2 tsp whole seeds, lightly crushed Ground cumin. 1 tsp Chilli flakesIngredients 7 to 10. 1 tbsp, about 15 g Soy sauce. 2 cloves, about 6 g Garlic. A large handful, stalks and all Fresh coriander. A pinch SaltStep 1. Toss the lamb with the soy sauce, crushed garlic and half the cumin and leave it for five minutes while the pan heats.Step 2. Heat the oil in a wok until it smokes. Add the lamb in one layer and leave it for a minute to catch, then stir-fry for another minute. Tip it out.Step 3. Fry the onion for two minutes until the edges brown. Add the rest of the cumin and the chilli flakes for thirty seconds until fragrant.Step 4. Return the lamb, add the coriander and a pinch of salt, toss for thirty seconds and serve over the rice.
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