Chilli Cumin Lamb with Peanuts & Herbs
Serves: 2 - Preparation: 20 minutes - Cooking: 8 minutes
Chilli cumin lamb with peanuts & herbs
   Vegetable oil, to deep-fry
   300g lamb topside, cut into 2cm cubes
   1 tbsp cornflour
   2 tbsp neutral-flavoured oil
   40g raw peanuts, peeled
   ½ brown onion, finely diced
   2 garlic cloves, chopped
   1 tbsp dark soy sauce
   ¼ tsp caster sugar, plus an extra pinch
   5 dried chillies, stalks and seeds removed
   1 tbsp cumin seeds
   1 tsp chilli powder
   1/4 tsp sea salt flakes
   2 large handfuls mint leaves
   1 large handful coriander leaves
   Lemon wedges and cooked rice, to serve

1. Half-fill a wok with vegetable oil and heat to 180°C. Toss the lamb in the cornflour and deep-fry for 3-5 minutes until well browned. Lift out with a slotted spoon and drain on paper towel. Drain the vegetable oil from the wok.
   2. Heat half the neutral oil in the wok and stir-fry the peanuts until golden brown. Remove with a slotted spoon, drain and roughly chop. Add the onion and garlic to the wok and stir-fry for 1-2 minutes until softened and starting to colour. Add the soy sauce and sugar and stir-fry for 30 seconds. Return the peanuts to the wok with the chillies and toss for about 30 seconds. Remove the mixture from the wok and set aside.
   3. Heat the remaining oil in the wok and add the cumin and chilli powder. Stir-fry for 30 seconds until fragrant. Add the lamb, the salt and a pinch of sugar. Toss for about 30 seconds and then add half the mint. When the mint has wilted, remove the lamb mixture from the wok.
   4. Arrange a bed of coriander and mint leaves on a serving plate and top with the lamb mixture. Spoon the peanut and onion mixture on top of the lamb. Serve with wedges of lemon. Just before eating, squeeze on the lemon juice and toss as you would a salad. Eat with rice.
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