450 grams (16 ounces) lamb tenderloin
- 1 1/2 tablespoons soy sauce
- 1 tablespoon wine
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin seed
- 2 teaspoons potato starch
- 2 tablespoons vegetable oil
- 2 teaspoons whole cumin seeds
- 6 cloves garlic, roughly chopped
- 1 teaspoon fermented chili paste
- 1 onion sliced
- 1 ripe but firm tomato, cubed
- 1/2 cup loosely packed cilantro leaves
- Slice the lamb into 1/2-inch cubes and place it in a bowl with the soy sauce, Shaoxing wine, sesame oil, salt, ground coriander, and ground cumin.
- Mix until evenly combined. Add the potato starch and stir to coat evenly. Let this marinate for at least 30 minutes in the refrigerator.
- Heat a wok or cast iron skillet until very hot. Add the vegetable oil and cumin seeds.
- Fry the cumin until it takes on color and becomes fragrant and then add the garlic, sautéing until it starts to brown.
- Add the fermented chili and stir-fry for about 5 seconds.
- Add the lamb and press down into a single layer, allowing it to brown on one side.
- Add the onions and stir-fry until the lamb is medium rare. Taste the lamb and adjust the salt to taste.
- Turn of the heat and add the tomatoes and half the cilantro and toss to distribute.
- Plate the cumin lamb and top with the remaining cilantro.