This is one of my fave Chinese style dishes, it’s my take on a dish I had at the Szechuan Red Chilli Restaurant in Manchester when it was on the specials menu, unfortunately it’s not always on the menu so I had to figure out how to make it for myself! I actually took this dish along to my first Masterchef audition and they ate the lot! It’s pretty simple but very effective.
1 packet of lamb neck fillet
1 tablespoon cumin powder
1tsp cumin seeds
2 tsp coriander power
1 tsp coriander seeds
½ tsp chilli powder
1tsp white pepper
2 garlic cloves sliced thinly
1 medium onion sliced
Large handful of chopped coriander including some stalk
Slice the lamb into thin round slices and put in a food bag with the cumin and coriander powders, salt, pepper and chilli powder. Bash with a rolling pin to make the meat thin and tender and then ensure that the meat is evenly coated in the dry spices. Don’t worry if the meat looks really fatty and chewy, that will all disappear when it is cooked.
Fry the onions in olive oil a frying pan until going soft then add the garlic and cumin and coriander seeds and fry for a few minutes.
Add the lamb and fry until cooked through then add a large handful of chopped coriander at the end of cooking.
Serve with egg fried rice or noodles.
You can adjust the amount of heat in this dish by adding more/less chilli, you can also add a touch of Szechuan peppercorn if you like.