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Shaanxi-style lamb with rice

Australian Gourmet Traveller fast recipe for Shaanxi-style lamb with rice.
Shaanxi-style lamb with rice

Shaanxi-style lamb with rice

John Paul Urizar

In the Muslim quarter of Xian, the capital of China’s Shaanxi province, you find wonderful dishes fragrant with cinnamon and cumin, like this stir-fried minced lamb. Add as much chilli as you like, but err on the sparing side with the cinnamon.

Ingredients

Method

Main

1.Dry-roast cumin and fennel seeds in a small frying pan until fragrant (1-2 minutes), then crush with a mortar and pestle and set aside.
2.Cook lamb with cinnamon in a frying pan until fat has rendered and lamb is starting to brown (8-10 minutes). Remove lamb with a slotted spoon and set aside. Remove fat from pan and return 2 tbsp to pan, add onion and fry over high heat, stirring occasionally, until tender and starting to caramelise (5-6 minutes). Stir in garlic, then add chilli flakes, soy sauce, vinegar and dry-roasted cumin and fennel seeds, stir to combine, then return lamb to pan and stir until well combined (1-2 minutes). Serve on rice topped with chilli oil, pickled garlic and coriander.

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