Stir-fried lamb with orange
Heat a wok or large heavy frying pan, without adding any oil. Add the lamb to the wok, and dry-fry for 5 minutes until evenly browned. Drain away any excess fat from the wok.
Add the garlic, cumin, coriander and onion to the wok or pan, and stir-fry for a further 5 minutes.
Stir in the orange zest and juice and the soy sauce, mixing thoroughly. Cover, reduce the heat and leave to simmer, stirring occasionally, for 15 minutes. Remove the lid, increase the heat and add the orange segments. Stir to mix. Season with salt and pepper, and heat through for a further 2–3 minutes.
Transfer the stir-fry to warmed serving plates, and serve immediately.