|300 g||lamb fillet|
|1 tbsp||ground cumin (divided)|
|¼ tsp||baking powder|
|¼ tsp||chicken broth (powder)|
|1 tsp||ground coriander|
|½ tsp||chili bean paste|
|oil for frying|
|rice for serving|
Iced green tea
A fragrant, earthy green tea is a lovely companion for this spicy dish. Enjoy chilled with ice and a lemon wedge to add a citrusy touch.
Chop cilantro and set aside for serving. Finely slice onion and finely chop chili, garlic, and ginger and set aside. Cut lamb into bite-sized pieces, add to a bowl, and mix with some of the cumin, baking powder, starch, chicken broth, and salt.
Heat oil in a large pot over medium heat and fry lamb for approx. 3 min., or until browned. Set aside.
Heat some oil in a wok over medium-high heat, then add onion, chili, garlic, ginger, ground coriander, and remaining ground cumin. Fry for approx. 2 min., until fragrant. Add chili bean paste and cook for another minute. Add fried lamb and briefly stir to mix. Transfer to a plate and serve with chopped cilantro and rice on the side. Enjoy!