Uighur Lamb with Cumin and Chiles

Uighur Lamb with Cumin and Chiles
Serves 3-4

2 lbs lamb, cubed
Cornstarch
Soy sauce
3T cumin
6 dried red chilies
1t chile bean paste

1t chile bean paste
3 cloves garlic, roughly chopped
1T minced ginger
1/2 small onion, cut into short, thin slices
1/4c minced red chilies
soy sauce
1 zucchini, chunks
1 napa cabbage, sliced
Most of 1 bunch scallions, sliced

1. Combine lamb, dried chilies, cornstarch, cumin, and soy sauce to make marinade. Marinate.
2. Sear the meat in a wok until well browned. A little burning is OK. Remove and reserve.
3. Add the garlic/ginger/chilies/onion and let cook a little while. Next add zucchini and cabbage and cook down. Add maybe 3T soy sauce to get it done cooking and to deglaze the sides some.
4. Add the lamb back and mix it all up. The lamb juices + soy should be enough for a sauce. Mix in scallions, maybe cilantro, and serve.