Szechuan Cumin Lamb

so taste.  never hurts to go heavier on the crushed red pepper and cumin.

2 Tbs olive oil

3 Tbs cumin

2 tsp crushed red pepper

1 Tbs low-sodium soy sauce

1 Tbs cornstarch

2 tsp toasted sesame oil

1 tsp sugar

Kosher salt

Freshly ground black pepper

1.25 lb thinly sliced, boneless lamb shoulder

1 medium red or white onion, sliced

bunch of scallions, chopped

2 c cilantro, chopped

0.25c low-sodium chicken broth

1. In a large bowl, combine 2 tablespoons of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper. Add the lamb and onion and turn to coat. Let stand for 10 minutes.

2. Add oil to wok and sauté onions for 3 minutes.

3. Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice.