Stir-Fried Lamb with Cumin

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By Neil Perry

Published 2008

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I have a favourite Sichuan restaurant north of Sydney and tend to stick to the few classic dishes they do really well. Sam and I often have their twice-cooked pork with chilli, a wonderful combination of poached and stir-fried pork belly with tofu and chilli — it’s definitely worth the trip over the Harbour Bridge. The other dish we order is this one: the cumin lamb. I particularly love it with their steamed buns. We mop up the chilli oil and eat the buns with pieces of lamb. You can add cu