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.


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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