This is another fast, simple, and savory dish. It’s similar to the Uighur cumin lamb I posted a while back, but not as heavy on the cumin and with a lighter taste that comes from the green onions and the cilantro garnish. The dried chile peppers impart a wonderful heat to the dish, and of course, a wonderful color, but they aren’t meant to be eaten.

Lamb with cumin, garlic, and chiles

INGREDIENTS:

For the marinade:

• 1 Tbsp dark soy sauce
• 1 Tbsp light soy sayce
• 1 tsp Shaoxing rice wine
• 1 tsp potato flour

For the lamb:

• 2 Tbsp peanut oil
• 1 lb lamb shoulder, sliced into bite-sized pieces
• 4 cloves garlic, minced
• 10-15 dried red chiles, cut into pieces, seeds discarded
• 5 green onions, white parts only, sliced diagonally
• roughly chopped cilantro (for garnish)

For the sauce:

• 2 Tbsp dark soy sauce
• 1-2 tsp ground cumin
• 2 tsp sesame oil

DIRECTIONS:

1. Combine the lamb with the marinade ingredients, stir well, and let sit for about a half hour.
2. Heat the peanut oil in your wok until it just begins to smoke, then add the lamb. Let it sit undisturbed for about 1 minute, until it begins to turn opaque and brown on one side. Then stir fry for another minute or two until cooked.
3. Add the garlic and sir-fry for 30 seconds. Then add the chiles and stir-fry for another 30 seconds. Next, add the onions and stir-fry for another 30 seconds.
4. Add the sauce ingredients and stir until everything is heated through. Turn onto a serving plate and garnish with the cilantro. Serve with rice.

Variations: Substitute beef or pork for the lamb. Alternatively, instead of just adding cumin, add up to 1 Tbsp of Xinjiang dry spices.