Mince Stir-Fry: No Velveting Hack!

If possible, unwrap 500g lamb mince and leave uncovered in the fridge for 1-2 hours to dry the surface. Do not pre-salt.

Heat 2 tbsp neutral oil in a large non-stick pan over medium-high heat. Add the mince in one single piece, pressing it down to form a sheet. Let it brown undisturbed for several minutes until a crust forms.

Using a spatula, break the browned mince sheet lengthwise in half. Flip each piece and brown the other side. Then, break the mince crosswise into chunky slices. Continue cooking until just done, then remove the mince from the pan and drain, reserving any rendered fat and juices.

Return the pan to the heat with about 1 tbsp of the reserved lamb fat (or fresh oil if less fat was rendered). Add the sliced onion, minced garlic, and dried chillies (if using). Sauté for 2-3 minutes until fragrant and softened.

Add 1.5 tbsp ground cumin to the pan and bloom it in the lamb fat for about 30 seconds until fragrant. Pour in 3 tbsp light soy sauce and 1 tsp dark soy sauce (if using). Stir in a splash of the strained reserved meat juices if desired. Bring the sauce to a simmer and reduce it until it becomes glossy and thick enough to coat the back of a spoon, avoiding steaming.

Return the cooked mince to the pan. Toss well to coat evenly in the glossy sauce. Stir in the chopped fresh coriander stalks and 1 tsp black vinegar (or citrus juice). Serve immediately with steamed rice.