Crispy Cumin Lamb with Brothy Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pick the coriander leaves, then transfer to a bowl of ice water. Thinly slice the spring onions, separating the greens and whites. Add the greens to the bowl of ice water with the coriander. Thinly slice the coriander stems and pick the basil leaves.

Step 2

Place a wok over a high heat with a drizzle of oil. Once hot, add the mince and cook for 5-8 mins until browned and crispy. Stir through the coriander stems, spring onion whites, cumin seeds and szechuan peppercorns and cook for 1 min until fragrant.

Step 3

Pour in the Shaoxing wine and let it evaporate completely. Add the oyster sauce and half the soy, then stir until glossy. Take off the heat and stir through the Thai basil until wilted. Transfer to a plate, then set aside.

Step 4

Bash the ginger. Return the wok to a high heat. Once hot, add the ginger and let it sizzle for a couple of seconds. Pour over the stock, season with the remaining soy sauce and let it come to the boil.

Step 5

Share the cooked rice between bowls, pour the broth over and top with the cumin lamb and herbs.