Fast FEASTS

CHINESE CUMIN LAMB STIR-FRY

SERVES 4 PREP AND COOK: 20 MINS

600g lamb rump steaks, cut into strips
2 tblsps vegetable oil
2 tblsps light soy sauce
6 green spring onions, chopped
1 red capsicum, cut into thin strips
2 cloves garlic, crushed
2 tsps cumin seeds
½ tsp dried chilli flakes
1 tblsp Chinese cooking wine
Steamed rice, to serve

1 Toss lamb with 1 tblsp each of the oil and soy sauce.

2 Meanwhile, heat a large, non-stick wok over a high heat until very hot. Add lamb in two batches. Stir-fry until browned and just cooked. Remove.

Heat remaining oil in hot wok. Add onions and capsicum. Stir-fry for about 1 minute, or until almost tender. Add garlic and cumin seeds. Stir-fry