Cumin Lamb with Szechuan Chili, Scallions and Bell Pepper

1. Marinate the Lamb

Mix the Szechuan chili paste, soy sauce, chicken broth, sugar, white pepper, and cornstarch in a bowl. Stir until the cornstarch is fully mixed in. This mixture will serve as both your marinade and sauce. Add the thinly sliced lamb to the marinade, making sure all the meat is coated. Let it sit for at least 10 minutes to allow the flavors to penetrate the meat.

2. Cook the Lamb

Heat half the avocado oil in a wok or large pan over high heat. Mix the lamb well and remove from the marinade (keep the marinade), and sauté it in the oil until just cooked, around 2-3 minutes. Transfer the cooked lamb to a plate.

3. Cook Veg

In the same pan, add the remaining avocado oil. Add the ginger, garlic, and white parts of the scallions, sauté until fragrant but not browned. Add the bell pepper and cumin seeds, stir-frying for another 2-3 minutes until the pepper is slightly softened.

4. Finishing Ingredients

Reduce the heat to medium, add the lamb back into the pan along with the reserved marinade. Stir everything together and allow it to come to a full boil. Keep stirring for at least 10-15 seconds until the sauce has thickened. Add the green parts of the scallions and adjust the seasoning if needed. Remember, adding salt should be the last resort, try to balance flavors with soy sauce, chili, vinegar, or lime juice first. Divide the stir-fry onto two plates, garnish with fresh cilantro, and serve immediately.