Ingredients

• Lamb – 500 g
• Cumin (whole or ground) – 2 tsp
• Chili powder – 2 tsp (adjust to taste)
• Cooking oil – 6 tbsp
• Salt – 2 tsp
• Monosodium glutamate (MSG) – 0.5 tsp (optional)

Instructions

1. Prepare the Meat
   • Select lamb with a good balance of fat and lean meat. Fresh lamb is recommended for better flavor. Cut the meat into small 1 cm cubes. If there are any large pieces of fat, set them aside for later use.
2. Heat Oil and Render Fat
   • Heat a wok and add the cooking oil. When the oil reaches about 150°C (300°F), add the reserved lamb fat. If you don’t have extra fat, you can skip this step.
3. Stir-Fry the Meat
   • When the fat becomes partially translucent and slightly shrinks, add the cubed lamb and stir-fry over high heat until it changes color.
4. Season and Evaporate Moisture
   • Once the meat has changed color, add salt and Monosodium glutamate (MSG). Continue to stir-fry, making sure to cook off all the moisture from the meat. This is essential for removing any gamey odor from the lamb. Be careful to only evaporate the moisture from the meat itself without burning it. In Chinese cooking, the timing should be precise – not too much and not too little.
5. Tips for Evaporating Moisture in 3 Steps:
   • Step 1: As you stir-fry, you’ll initially see a cloudy liquid released from the meat. Don’t worry about this; keep cooking. Avoid draining the liquid, as this will remove the rendered lamb fat and reduce the flavor.
   • Step 2: As you continue, you’ll notice the liquid becomes clearer – this means the moisture is almost gone.
   • Step 3: When the liquid is clear, it’s mostly oil left in the wok. This means the moisture is fully evaporated. If you prefer tender meat, proceed to the next step. If you like a bit more texture, keep frying until the meat is slightly crispy and browned.
6. Final Seasoning
   • Once the meat has a deeper color and a light golden-brown crust, reduce the heat. Quickly add the chili powder and half of the cumin, stirring rapidly. Be quick with this step, as cumin can easily burn, losing its aroma and affecting the flavor. Both ground and whole cumin work, though ground cumin tends to have a more intense flavor.