Crispy Lamb With Cumin, Scallions and Red Chilies

Ingredients

• 1 tablespoon egg white
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon salt
• more to taste
• 1/2 teaspoon black pepper
• 1 pound boneless leg of lamb or lamb shoulder
• cut into strips about 1/2 inch by 2 inches
• 3 tablespoons vegetable oil
• 2 tablespoons cumin seeds
• lightly cracked in a mortar or grinder
• 2 tablespoons whole dried red chili peppers
• about 2 inches long
• 4 scallions
• white and green parts only
• cut on diagonal into 1-inch lengths
• Sesame oil
• for seasoning

Instructions

1. In a bowl combine egg white, wine, cornstarch, salt and pepper.
2. Add lamb and set aside to marinate 1 hour.
3. Heat a large wok or skillet over high heat until a drop of water sizzles on contact.
4. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer.
5. Let sear a moment, then stir-fry briskly just until lamb is no longer pink.
6. Transfer to a plate.
7. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
8. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop.
9. Press chilies against sides of wok to char their skins.
10. Add scallions and stir-fry 1 minute.
11. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through.
12. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.