Crispy cumin lamb with aubergine and ginger

dinner · ⏱ 40 min · 4 portions · 22.0 g carbs / portion · allergens: gluten, soy

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
http://flowcooking.food/en-us/recipe/634/crispy-cumin-lamb-with-aubergine-and-ginger/