Here is my second recipe using delicious (gifted) meat from Jones, The Butcher.
This one goes out to my Sichuan Sistas! That is, two of my oldest and best pals, Aoife and Nat, with whom I share a long-lived passion for London’s Sichuan (and other regional Chinese) food haunts.
Our all-time favourite is Chilli Cool near Euston, and we love nothing more than over-ordering and over-stuffing. Always present on the table are sea-spiced aubergine with minced pork, smacked cucumbers, fish in Sichuan red oil and, the star of today’s post, cumin lamb.
If you’re following a low FODMAP diet then it’s probably wise that you steer clear of all Chinese restaurants, as onion and garlic are staples found in most dishes. Even the cucs. However, drum roll, now you can get that same punchy, mouth-numbing flavour craving satisfied and still stay true to a low FODMAP diet, with my low FODMAP cumin lamb rump recipe.
The lamb rump was gifted by Jones, the Butcher, as part of a meat box from their new delivery range. Lamb rump is the perfect cut to use for stir frying, since it’s got that lovely layer of fat which will crisp up and serve to keep the meat moist. Have a look at Jones’ meat boxes which can be delivered anywhere in the UK.
Thanks, team Jones!
On the low FODMAP diet you should only use the green parts of spring onions, since they contain lower levels of fructans. Whilst up to 28g of chilli is absolutely fine on the diet, many people have an intolerance and if that sounds like you, this recipe may not be for you. Or you could just try leaving out the dried chillis.
- 350g top quality lamb rump
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp crushed Sichuan peppercorns
- 2 tbsp cornflour
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 4 whole dried chillis, chopped into 1-2cm pieces
- 3cm piece of ginger grated (or one and a half tbsps)
- 2 tbsp cumin powder
- Rice to serve
- Small bunch of coriander
- Cut your lamb into cubes of around 2cm each side, retaining the fat. Pop into a bowl and mix with the soy, shaoxing wine and ground Sichuan pepper. Leave for 1 hour minimum, overnight if you can.
- This is a good time to get your rice going. Cover your rice with double the height of water in a pan and cook, lid on, until ready (around 10 mins). When ready, lay a tea towel over the pan and put the lid on top to soak up any excess moisture.
- Next, drain the excess liquid and stir in the cornflour until all the lamb is coated.
- Heat the two oils in a pan – a frying pan or wok both work fine – then add the lamb in a single layer, covering the pan. Leave until starting to golden (around 1 minute) and then turn over. Cook for another minute then remove it from the pan and put it onto a plate.
- Add the dried chillis (if using) and grated ginger. Stir for one minute, then add the lamb and cumin powder. Give everything a good stir until the lamb is glistening and you’re ready to serve, on top of rice, with a flurry of coriander on top.