Cumin Lamb Stir Fry

Using a sharp knife, cut the lamb into thin slices against the grain. Add the lamb to a mixing bowl along with the bicarbonate soda and enough cold water to fully submerge the lamb. Mix well then set aside for 20 mins to tenderise the meat.

Meanwhile, thinly slice the red onion, mince the garlic and thinly slice the ginger. Slice the leek on an angle into small pieces and halve the padron peppers. Remove the coriander leaves from the stems. Roughly chop the coriander leaves and finely chop the stems. Set aside.

Wash your rice three times until the water runs clear. Drain, then transfer to a large saucepan and add water until it reaches just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low and cover with a lid for 12 mins.

Remove the lamb from the water and give the lamb and bowl a good rinse. Return the lamb to the bowl and add all the marinade ingredients. Mix well.

Heat ⅗ of the vegetable oil in a wok set over a medium heat. Add the lamb and cook for a few mins, just to par-cook the lamb. Then transfer to a bowl and set aside. Drain the oil.

Heat the remaining vegetable oil in the clean wok set over a medium-high heat. Add the cumin seeds and fry for 30 seconds until fragrant. Add the onion, garlic, ginger, coriander stems, leeks and padron peppers and stir fry for 2 mins.

Grind the Sichuan peppercorns in a pestle and mortar.

Add the par-cooked lamb and marinade. Mix to combine, then add the chilli oil, chilli flakes, ground cumin and Sichuan peppercorns. Stir fry for another 2 mins (or longer if you prefer the lamb more well done).

Pour in the Shaoxing wine from the edge of the wok and mix until evenly coated. Remove the wok from the heat and stir through the roughly chopped coriander leaves.

Divide the rice between plates then top with the stir-fried lamb.