1. Cut shoulder part
of lamb into thin strips, marinate with cumin seed, ground up coriander seed,
chili oil, wine, salt, black pepper and soya sauce for at least 15 minutes.
2. Cut red onion into
thin strip, cloves of garlic into slices, fennel into thin strips, remove skin of
tomatoes, drain juice and cut into big cubes, tear a handful of basil leaves into
pieces.
3. Sweat red onion and
garlic until light brown, add lamb and stir-fry for a minute, take out.
4. Cook tomato pieces
with a pinch of salt and black pepper until dry, mix in lamb, fennel, basil
and serve. Half raw fennel retains its unique crunchiness and flavour.
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