Cumin lamb (Version 1 ) with soft white noodles, accompanied by peanut sauce

Lamb with Cumin
Serves 2 as a main course

3/4 to 1 pound boneless lamb shoulder 
salt and freshly ground black pepper
canola oil
1 tablespoon whole cumin seeds
2 large cloves garlic chopped
1 large yellow onion, sliced
1 medium red bell pepper, seeded and sliced
1 tbs pepper flakes
cayenne pepper 
1 stalk spring onion , sliced

(I used lamb shoulder chops)

Directions:

1. Season lamb with salt and pepper and set aside. Heat a tablespoon or so of oil in a a large nonstick sauté pan or skillet over medium flame. 

2. Remove lamb from pan and leave oil bits left in pan.Trim lamb away from bone. Cut meat into bite size pieces. Leave some meat on bone.

3. Add the cumin seeds to oil and cook for 3 to 4 minutes, stirring occasionally, until seeds become fragrant and a few of them start to pop. Stir in garlic and sauté until fragrant, about 45 seconds.

4. Add lamb in a single layer (and drizzle in more oil, if needed) and let it cook for 2 to 3 minutes, or until browned. Turn lamb and cook for another 2 minutes. Transfer lamb to a bowl with a slotted spoon. Some of the garlic and seeds will transfer with the lamb, which is fine.

5. Add onion and chilli flakes, spring onion and red bell pepper to the pan, again drizzling in a little more oil, if needed—you don’t want to scorch anything, just sweat it and only slightly brown it). Season with salt, black pepper and cayenne pepper , if using. Toss to coat with oil and cook for about 5 minutes, stirring occasionally to avoid burning. Return lamb and any accumulated juices to the pan, toss to combine and cook for another minute or so.  Serve immediately over rice.

Peanut Sauce

1 cup peanut butter
1/4 cup soy sauce

1/4 cup sesame oil
3 tbs rice vinegar
2 tbs chopped garlic
2 tbs ground ginger
1 tsp dried hot chilli flakes
1 tbs hoisi sauce
2 ts lime juice
3/4 water

Blend together, salt to taste