1 lb. lamb leg, trimmed and sliced into 1/4” slices
1/2 tsp. baking soda

  • cover lamb with water, then drain and press to remove moisture
  • add baking soda and mix vigorously for 30 seconds

3 Tbsp. cumin seeds
2 tsp. sichuan peppercorns
12 small dried red chilies
3 cloves garlic, minced
1 Tbsp. soy sauce

  • toast cumin seeds, peppercorns, and chilies in a skillet for 2 minutes
  • set chilies aside, then grind cumin and peppercorns with a mortar and pestle
  • add garlic and continue grinding into a paste
  • add soy sauce, mix thoroughly, then add to lamb and mix vigorously for 30 seconds

1 Tbsp. oil
1 onion, sliced lengthwise
3 stalks of celery, cut into thin 2” slices

  • heat wok until smoking
  • add oil then vegetables and stir fry until lightly charred
  • remove to a bowl and set aside

4 Tbsp. oil
marinated lamb

  • heat wok until smoking
  • add 2 Tbsp. oil and half of lamb, then cook for 1 minute without stirring
  • stir fry for a minute until mostly browned, then remove to bowl with vegetables
  • repat for remaining lamb

1 bunch cilantro, stems removed
reserved chilies
salt, to taste

  • heat wok until smoking
  • add chilies and cooked lamb/vegetables and stir fry until the lamb develops a crust (about 2 minutes)
  • salt to taste then mix in cilantro and serve

source: The Wok, J. Kenji López-Alt, p. 134

04/23/23: turned out pretty good, but the cumin seeds were way to much for our 1/2 cup mortar and pestle, so i couldn’t grind them all and they wound up getting everywhere. substitute 2 Tbsp. of ground cumin next time.