CHINESE CUMIN LAMB STIR FRY
This is my take on Chinese cumin lamb stir fry, made a little more mainstream (less spicy, more family-friendly!) and with a few extra veggies. A really easy meal!
Quinoa is a great, nutritious alternative to rice and you can use whichever veggies you have on hand.
I thought a recipe with Chinese origins was fitting this week, given it’s Chinese New Year! What are your favourite Chinese-inspired recipes? I love fried rice, and this sweet and sour pork is sooo good too – give these recipes a go if you’re looking for some more Chinese cooking inspiration!
CHINESE CUMIN LAMB STIR FRY
This is my take on Chinese cumin lamb stir fry, made a little more mainstream (less spicy, more family-friendly!) and with a few extra veggies. A really easy meal!
Ingredients
LAMB
- 500 g lamb leg steaks (1lb 2oz)
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 Tbsp apple cider vinegar
- 1 Tbsp cornflour
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp pepper
STIR FRY
- 250 g green beans (8.8oz)
- 2 carrots
- 1 red capsicum
- 2 cloves garlic
- 3 spring onions
- 1 red chilli (optional)
- 1 Tbsp cumin seeds
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1/2 Tbsp apple cider vinegar
- 2 tsp brown sugar
QUINOA
- 1 3/4 cups water (440ml)
- 2 tsp chicken stock powder
- 1 cup quinoa (200g)
Instructions
MARINATE LAMB
Trim fat off lamb and dice lamb into cubes. Place in a clean resealable bag or container together with oil, soy sauce, vinegar, cornflour, cumin, coriander, salt and pepper. Shake to combine, then leave to marinate while you prepare other ingredients.
PREPARE STIR FRY
Trim ends off beans, slice carrots into half rounds and dice capsicum into large cubes. Crush garlic. Thinly slice spring onions and chilli, if using (remove seeds).
COOK QUINOA
In a medium-sized saucepan, bring water to a boil. Once boiling, add chicken stock powder and stir to dissolve. Stir in quinoa, reduce to a simmer and cover with a lid. Cook for 18 minutes, until water is absorbed. Remove from heat, leave lid on and let rest for 5 minutes.
COOK STIR FRY
While quinoa is cooking, heat a large wok or frying pan over medium-high heat. Add cumin seeds and toast (approximately 1 minute). Remove into a small bowl and return pan to heat. Increase heat to high, add olive oil, then lamb (including marinade) and cook for about 3 minutes, until browned all over.
Add beans, carrots, capsicum and garlic and stir fry for a further 3 minutes, until just tender. Whisk together soy sauce, vinegar and brown sugar and add to pan together with cumin seeds, sliced chilli and most of the spring onions. Cook for 2 minutes.
SERVE
Fluff quinoa with a fork. Divide between individual serving bowls and top with lamb stir fry and remaining spring onions.
Recipe Notes
WINE MATCH: Try a Sangiovese.
GLUTEN-FREE OPTION: Use gluten-free soy sauce, cornflour and stock powder.
INGREDIENT NOTES / SWAPS: Diced beef rump steak could be used instead of lamb. Brown rice can be used instead of quinoa - increase water quantity to 2 cups and cooking time to 30 minutes, or try the microwave pouches for a quick and easy option. Feel free to use any veggies you have on hand. Leave out the chilli if you don’t like spicy food. Chopped fresh coriander is a great addition to this meal.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge and reheat in the microwave.
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