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Sizzling Cumin Lamb 

Lamb and cumin make for a wonderful food marriage. This easy Asian inspired dish combines warming cumin, a bit of heat, tender lamb and soft crunchy herbs to make a texturally inspired rich meal that pairs incredibly well with Yellow Tail’s Malbec.


For the marinade:

  • 680 grams lamb leg or shoulder sliced into 5cm x .7 cm pieces

  • 1 ½ tbsp Light soy sauce

  • 1 tbsp Shaoxing Wine or sherry

  • ½ tsp Sugar

  • ½ tbsp Vegetable oil

  • 1 tsp Ground cumin

For cooking:

  • 3 tbsp Vegetable oil divided

  • 1 Large onion sliced in half and sliced into .7cm wedges

  • 3 Garlic cloves minced

  • ½ tsp Chilli flakes (optional)

  • ½ tbsp Cumin seeds

  • 2 Red chillis halved, seeds removed and sliced

  • 1 tsp Sugar

  • 10 grams coriander, tender stems and leaves

  • 2 Spring onions sliced

  • Salt to taste

  • 450g Butternut squash (peeled/cubed)

  • 1 tbsp. Cornflour

  • Thai basil

  • Salt and pepper

Jenny Gwynne_TheSaltyChilli.jpg



To serve:

  • Sticky white rice

  • 10 grams Thai basil leaves (or basil)

  • 10 grams coriander, tender stems and leaves

  • 1 Spring onion sliced


  1. Toss the lamb in the marinade ingredients and set aside at room temperature while you prep.

  2. Heat a wok or cast-iron on high and add cumin seeds, toast until fragrant, about 1 minute. Set aside.

  3. Heat the wok on high and add the onions, season with salt and cook tossing until lightly charred, about 2 minutes. Set aside.

  4. Reheat the wok on high and add the remaining oil. Add the garlic and chilli flakes and toss for about 15 seconds. Add the lamb, mix and press evenly distributing against the wok. Do not disturb for 2 minutes to brown. After the 2 minutes toss the meat for an additional 2-3 minutes until the lamb is browned on the outside and medium juicy pink on the inside.

  5. Turn the heat off and mix in the cumin seeds, chilli pepper, coriander, spring onion and sugar tossing to wilt. Salt to taste.

  6. Divide the lamb into warm bowls with hot sticky rice and evenly layer the fresh herbs over the top. Serve alongside [yellow tail] Malbec.



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