Cumin Lamb Stir-Fry

2 pounds boneless leg of lamb, cut into 1-inch cubes

Recipe and photo by Sara Newberry

2  tablespoons soy sauce

2  tablespoons Shaoxing wine or dry sherry

1 teaspoon salt

1/4 cup cornstarch

1/4 cup ground cumin

2 teaspoons crushed red pepper

1 teaspoon sugar

1/2 teaspoon crushed Sichuan peppercorns (optional)

1 onion, thinly sliced

1 tablespoon minced ginger

5 cloves garlic, minced

1 cup chopped cilantro

Vegetable oil

Kosher salt, as needed

Steamed rice, for serving

In a zip-top bag combine lamb, soy sauce, Shaoxing wine and salt. Marinate for at least an hour and up to overnight.

Remove lamb from liquid and toss with cornstarch. Stir together the cumin, red pepper, sugar and peppercorns.

Heat 1/4 cup oil in a large skillet over medium high heat until hot. Working in batches, add lamb and cook on both sides until golden. Transfer lamb to a plate.

Add 2 tablespoons oil to the pan and add onion, ginger, and garlic. Cook for about 2 minutes, or until onion just starts to turn golden. Return lamb to the pan and sprinkle with spice mix. Cook until spice mix has become kind of a crust on the lamb, then stir in cilantro. Season with salt as needed. Serve with steamed rice.