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Stir-fried cumin lamb. Styling by Hannah Meppam. Food preparation by Kirsten Jenkins.

Photo: William Meppem

Serve this dish as part of an Asian banquet alongside a crispy chicken, steamed green vegetables and stir-fried fish fillets with XO sauce.


  • 2 tsp cumin seeds
  • vegetable oil, for frying
  • 600g good-quality lamb mince
  • 5 cloves garlic, thinly sliced
  • 45g pickled mustard greens, roughly chopped
  • 2 tbsp pickled green chilli, roughly chopped
  • 2 long green shallots, cut into rounds
  • 2 tbsp fresh chicken stock
  • 1 tbsp caster sugar
  • 1 tbsp light soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp sesame oil
  • 1 tbsp Chinese black vinegar
  • 1 bunch coriander, washed, roughly chopped


Roast cumin seeds in a dry pan until fragrant. Cool and gently pound in a mortar and pestle.

Heat a few tablespoons of vegetable oil in a wok over a high heat. Stir-fry lamb mince, breaking up the clumps until browned all over. Remove meat from wok and set aside.

In the same wok, heat a tablespoon of oil and fry garlic until fragrant, then add the mustard greens and pickled green chilli. Stir-fry for a few minutes, then add the ground cumin and shallots and stir to combine.

Return the lamb mince to the wok along with the chicken stock, sugar, soy, chilli oil, sesame oil and vinegar.

Finish with chopped coriander, check the seasoning and serve with steamed rice.

Pickled green chillies and pickled mustard greens are available from Asian supermarkets.

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