Roughly slice off the fatty part on the lamb leg. Then cut into strips. Further chop lamb into cubes. There should be some lean pieces and some with a little fat on them which is perfectly fine. The fat will add to the flavor.
Move chopped lamb in a container and wash with water. Let it soak for 30 minutes.
Cut ginger into slices. Chop scallion white into little pieces. Move into a bowl and cover with shaoxing wine. We are basically letting the flavor of ginger and scallion soak into the shaoxing wine. Set aside.
Finely chop two slices of purple onion. Cut into strips first then chop into very fine pieces. Cut the rest of the onion into cubes. Cut the stem part of cilantro into very fine pieces. Put them on the same plate with the finely chopped onion. Roughly chop cilantro leaves.
Drain the lamb pieces, squeeze out any residue water. Season with salt, white pepper powder, cumin powder and soy sauce. Lastly drop in the ginger and onion along with shaoxing wine. Mix well.
Add 1 tbsp of corn starch. Mix and let it marinate for 15-20 minutes.
Prepare the dry seasonings
Turn on fire. Add oil to the wok, about 2-3 tbsp, drop in lamb, let it fry for 1 minute without stirring. Then stir and fry for 2-3 minutes until change color.
Push lamb pieces to one side of the wok, drop in cumin seeds, fry until fragrant, mix in with the lamb, drop in finely chopped onion and cilantro, mix well.
Flip in the dry seasonings, mix in thoroughly with the lamb.
Drop in onion pieces and stir fry
Add some soy sauce via the side of the wok. Stir well. Turn off the fire and drop in the cilantro leaves. You can also put cilantro leaves on the serving plate.
After cilantro is all mixed in, it’s time to serve.
