Stir-Fried Lamb with Cumin

Preparation info

    • Difficulty

      Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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

Ingredients

Method