Ingredients
| 500g lamb steaks, cut into thin slices | |
| 2 teaspoons whole cumin seeds | |
| 1 teaspoon ground cumin | |
| 2 teaspoons Sichuan peppercorns, ground in a mortar | |
| 2 cloves garlic, minced | |
| 3cm piece ginger, finely grated | |
| 1⁄2-1 teaspoon finely chopped dried chilli (depending on how spicy you like it) | |
| 1 tablespoon soy sauce | |
| 2 tablespoons shaoxing wine | |
| 1 tablespoon vegetable oil | |
| 2 teaspoons cornflour, mixed with 1 tablespoon water | |
| 2 spring onions, finely chopped | |
| Pita Bread |
If you are planning on making the pita breads, make them a little thicker when rolling out and toast them well before using for this dish, otherwise they have a tendency to get soggy from the sauce. Click here to learn how to make the pita breads.
Instructions
| 1. | Combine the lamb steaks, whole and ground cumin, Sichuan peppercorns, garlic, ginger, chilli, soy sauce and 1 tablespoon of shaoxing wine, ideally overnight if you have time. |
| 2. | Heat a frying pan, add the oil and quickly pan fry the lamb for 2-3 minutes. |
| 3. | Add the remaining shaoxing wine and a splash of water and the cornflour, cook for a minute to thicken, add the spring onions then stuff into the warm pita bread. |
| 4. | Serve with a salted, garlicky cucumber salad. |
Recipes & food styling Ginny Grant; Photography & styling Greta van der Star
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