Spicy Sichuan Style Lamb with Cumin
Ingredients
- 3 tablespoons canola oil
- 2 tablespoons ground cumin
- 1 1/2 teaspoons crushed red pepper
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 1/4 pounds trimmed boneless lamb shoulder, thinly sliced
- 1 large white onion, cut into 1 1/2-inch pieces
- 2 scallions, thinly sliced
- 1/2 cup cilantro leaves
- 1/4 cup low-sodium chicken broth
- Steamed rice, for serving
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