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Crispy cumin lamb with aubergine and ginger

Crispy, golden lamb bites with deep cumin warmth and heat.
Sweet-soy aubergine melts in, with ginger zing and chilli snap.
Tossed fast and served sizzling, it’s bold, tender, and addictive.

dinner ⏱ 40 min 620 kcal / portion 22.0 g carbs / portion (estimated) glutensoy 🔗 Original source

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Crispy cumin lamb with aubergine and ginger
v3 · rb0e705f985 20260727Z1751 1½ tbsp cumin 90 ml dark soy sauce 60 ml shaoxing rice wine 2 pieces aubergine salt to taste 60 ml vegetable oil 1 piece ginger 2 tbsp cumin seed 1½ tsp rice-wine vinegar ⏳ ⏱ 30-60 min pat the lamb dry, then coat in cornflour, ground cumin, half soy, half Shaoxing rice wine, and caster sugar; marinate 🌀 toss the aubergine with remaining ground cumin and salt 🍳 ⏱ 5 min fry the aubergine in half the vegetable oil on high heat until beginning to brown 🍳 ⏱ 3 min stir-fry the ginger, then add the aubergine and quickly warm through with soy 🍳 dry fry the cumin seeds for 30 seconds until fragrant, then set aside 🍳 ⏱ 2 min heat remaining vegetable oil until smoking; sear lamb in 3 batches, undisturbed then stir-fry 2 min each batch until crisp and golden; drain and discard half the fat 🍳 quickly toss the crispy lamb with the warmed aubergines, remaining soy and rice wine, chillies, spring onions, coriander, and toasted cumin seeds for a few seconds to warm through 🍽 drizzle over rice-wine vinegar and serve straight away Crispy Cumin Lamb 🎉 700 g lamb 2 tsp cornflour 1 tbsp caster sugar 3 pieces red chilli 3 pieces spring onion 15 g coriander lamb, cornflour, caster sugar half · ¾ tbsp half · 45 ml half · 30 ml 1 piece half · ¾ tbsp half · 30 ml ginger 1 piece aubergine one tbsp · 15 ml dark soy sauce rest · 30 ml half · 30 ml half · 30 ml red chilli, spring onion, coriander rice-wine vinegar
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Preparation steps

  1. pat the lamb dry, then coat in cornflour, ground cumin, half soy, half Shaoxing rice wine, and caster sugar; marinate 30-60 min
  2. toss the aubergine with remaining ground cumin and salt
  3. fry the aubergine in half the vegetable oil on high heat for 5 min until beginning to brown
  4. stir-fry the ginger for 3 min, then add the aubergine and quickly warm through with soy
  5. dry fry the cumin seeds for 30 seconds until fragrant, then set aside
  6. heat remaining vegetable oil until smoking; sear lamb in 3 batches, undisturbed 2 min then stir-fry 2 min each batch until crisp and golden; drain and discard half the fat
  7. quickly toss the crispy lamb with the warmed aubergines, remaining soy and rice wine, chillies, spring onions, coriander, and toasted cumin seeds for a few seconds to warm through
  8. drizzle over rice-wine vinegar and serve straight away

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