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Lamb with Cumin and Chillies

Lamb with Cumin and Chillies

An explosion of flavours, this lamb dish works well served with rice.

Serves: 4

Level: easy

Prep Time: 10 minutes (1hr to marinade)
Cook Time: 15 minutes


  • 450g lamb leg steaks, sliced
  • 2 tsp ground cumin
  • 1 tbsp cumin seed
  • 2 green finger chillies
  • 1 clove garlic chopped
  • 2 tbsp light soy sauce
  • 25ml rice bran oil
  • 2 Schwartz Whole Dried Chilli
  • 1 onion peeled and sliced
  • 3 spring onions, chopped
  • 1 tbsp Camp Coffee


  1. 1. Combine the lamb with the garlic, cumin seed, ground cumin, green chilli, soy sauce and rest for 1 hour.
  2. 2. Heat half of the oil in a wok, add the Schwartz Whole Dried Chilli, sliced onion, spring onions and Camp Coffee and cook for 2 minutes. Transfer to a bowl.
  3. 3. Add the remaining oil to the wok, then the lamb mixture and cook for 5 minutes, or until browned.
  4. 4. Add the chilli and onions back to the wok and cook for a further 1 minute.
  5. 5. Serve.

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