Chinese Lamb, Cumin & Leek Stir-Fry

marionskitchen.com

Louise Ilett

500g (1lb) lamb leg steaks (you could also use lamp rump or backstrap), cut into 1.5cm (about ⅝ inch) chunks

3 tsp dark soy sauce

2 tbsp soy sauce

1 ½ tbsp Chinese Shaoxing wine

½ tsp ground white pepper, or to taste

2 tbsp cornflour (cornstarch)

2 ½ tbsp vegetable oil

1 leek, finely sliced (or cut into 8cm/3-inch matchsticks)

5 cloves of garlic, chopped

1.5cm (about ⅝-inch) piece ginger, finely grated

handful dried chillies (optional)

1 tbsp toasted sesame seeds

steamed rice, to serve

subheading: Spice mix:

1 tbsp ground cumin

2 tsp chilli flakes (or to taste)

1 tsp caster (superfine) sugar

Directions at marionskitchen.com

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