Crispy Lamb With Cumin, Scallions and Red Chilies

• 1 tablespoon egg white
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon salt, more to taste
• 1/2 teaspoon black pepper
• 1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
• 3 tablespoons vegetable oil
• 2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
• 2 tablespoons whole dried red chili peppers, about 2 inches long
• 4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
• Sesame oil, for seasoning

1. In a bowl combine egg white, wine, cornstarch, salt and pepper.
2. Add lamb and set aside to marinate 1 hour.
3. Heat a large wok or skillet over high heat until a drop of water sizzles on contact.
4. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer.
5. Let sear a moment, then stir-fry briskly just until lamb is no longer pink.
6. Transfer to a plate.
7. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
8. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop.
9. Press chilies against sides of wok to char their skins.
10. Add scallions and stir-fry 1 minute.
11. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through.
12. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

egg white, rice wine, cornstarch, salt, black pepper, lamb, vegetable oil, cumin seeds, red chili peppers, scallions, sesame oil

Taken from cooking.nytimes.com/recipes/1013036 (may not work)