Lamb with Cumin and Chiles Recipe

Ingredients (10)

• 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess fat and gristle
• Neutral oil, for marinade and cooking
• 4 tablespoons cumin seeds, toasted till fragrant, divided
• 3 garlic cloves, roughly chopped
• 2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine, or dry sherry
• 1 small onion, cut into short, thin slices
• 3 scallions, thinly sliced
• 2 jalapeños (or other green chiles), stemmed, seeded, and chopped
• Fresh cilantro, roughly chopped, for garnish if desired