- 680g lamb leg or shoulder, sliced into 5cm x .7 cm pieces
- 1 ½ tbsp light soy sauce
- 1 tbsp shaoxing wine or sherry
- ½ tsp sugar
- ½ tbsp vegetable oil
- 1 tsp ground cumin
- 3 tbsp vegetable oil, divided
- 1 large onion, sliced into 7cm wedges
- 3 garlic cloves, minced
- ½ tsp chilli flakes (optional)
- ½ tbsp cumin seeds
- 2 red chillies, halved and seeds removed
- 1 tsp sugar
- 10g coriander, tender stems and leaves
- 2 spring onions, sliced
- Salt (to taste)
- 450g butternut squash, peeled and cubed
- 1 tbsp cornflour
- Thai basil
- Salt and pepper (to taste)
- Sticky white rice (to serve)
- 10g Thai basil (to serve)
- 10g coriander, tender stems and leaves (to serve)
- 1 spring onion, sliced (to serve)
Toss the lamb in the marinade ingredients and set aside at room temperature while you prep.
Heat a wok or cast-iron on high and add cumin seeds, toast until fragrant, about 1 minute. Set aside.
Heat the wok on high and add the onions, season with salt, and cook tossing until lightly charred, about 2 minutes. Set aside.
Reheat the wok on high and add the remaining oil. Add the garlic and chilli flakes and toss for about 15 seconds. Add the lamb, mix, and press evenly distributing against the wok. Do not disturb for 2 minutes to brown. After the 2 minutes toss the meat for an additional 2-3 minutes until the lamb is browned on the outside and medium juicy pink on the inside.
Turn the heat off and mix in the cumin seeds, chilli pepper, coriander, spring onion, and sugar tossing to wilt. Salt to taste.
Divide the lamb into warm bowls with hot sticky rice and evenly layer the fresh herbs over the top.
PAIR WITH: MALBEC
Rich and velvety, with notes of ripe berries, dark chocolate and a hint of spice.