Xinjiang Cumin Lamb Shoulder

Ingredients

• 1 lb Lamb Shoulder, sliced thin against the grain
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• 1 large Onion, cut into thick petals
• 1½ tbsp whole cumin seeds
• 1 tbsp Sichuan chili flakes
• 4 cloves garlic, sliced
• 2 tbsp neutral oil
• 1 tbsp soy sauce
• ½ tsp ground Sichuan peppercorn
• Small handful cilantro

Method

1. Toss the Lamb Shoulder with Shaoxing wine, cornstarch, and a pinch of salt. Let it sit 10 minutes while you toast the cumin seeds in a dry pan until they smell like a spice market, then crush half of them coarsely.
2. Get a wok or heavy skillet ripping hot — a drop of water should vanish on contact. Add the oil, then the Lamb Shoulder in a single layer. Leave it alone for 60 seconds to build a hard sear.
3. Stir-fry 2 more minutes until the outside is browned and the inside is just past pink, then scoop everything onto a plate.
4. Add the Onion and garlic to the pan and char 2 minutes, keeping the layers separating but the edges blackening in spots.
5. Return the Lamb Shoulder, add cumin, chili flakes, Sichuan peppercorn, and soy sauce, and toss 30 seconds. Kill the heat, throw on cilantro, and eat immediately with flatbread or rice.