Lamb & Cumin Stir-Fry

• Jasmine Rice(250 g)
• Lamb Leg(500 g)
• Cornflour(1 tbsp)
• Soy sauce(3 tbsp)
• Cumin(2 tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(2 tbsp)
• Onion(1)
• Bell pepper(1)
• Green beans(200 g)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Chili flakes(½ tsp)
• Oyster Sauce(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tsp)
• Coriander(15 g)optional

Method

1. 1

   Rinse {Jasmine Rice}. Slice the {Lamb Leg} into thin strips. In a bowl, toss the lamb with {Cornstarch}, {Soy sauce}, {Cumin}, and {Black pepper}. Thinly slice the {Onion} and {Bell pepper}, trim the {Green beans}, and finely chop the {Garlic}, {Ginger}, and {Fresh cilantro}.

   ~10 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 500ml water. Bring to a boil, cover, and cook on low until tender.

   ~12 min

3. 3

   Whisk together {Oyster Sauce}, {Soy sauce}, {Rice Vinegar}, and {Honey}. Heat half the {Vegetable oil} in a large wok or frying pan over high heat. Stir-fry the lamb for 3–4 minutes until lightly browned and just cooked through, then transfer to a plate.

   ~5 min

4. 4

   Add the remaining {Vegetable oil}, then stir-fry the {Onion}, {Bell pepper}, and {Green beans} for 3 minutes. Add the {Garlic}, {Ginger}, and {Chili flakes} and cook for 1 minute more.

   ~4 min

5. 5

   Return the lamb to the pan and pour in the sauce. Toss for 2 minutes until everything is glossy and coated. Fluff the rice and serve the stir-fry over it, topped with {Fresh cilantro}.

   ~2 min