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Spicy Sichuan-Style Lamb with Cumin
Ingredients
  • 3 tablespoons canola oil
  • 2 tablespoons ground cumin
  • 1 ½ teaspoons crushed red pepper
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 ¼ pounds trimmed boneless lamb shoulder, thinly sliced
  • 1 large white onion, cut into 1 ½-inch pieces
  • 2 scallions, thinly sliced
  • ½ cup cilantro leaves
  • ¼ cup low-sodium chicken broth
  • Steamed rice, for serving
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