CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
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Rojisina Magar
[email protected]I'm a vegetarian, but I still enjoy this dish. I simply substitute tofu for the lamb. It's delicious!
Aamir Qasim
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavor of the sauce, and they eat all of their vegetables without any complaints.
Mdjoynul Islam
[email protected]I love the way the cumin and coriander complement the lamb in this dish. It's a perfect balance of flavors.
Sphesihle wakwa Mashinini
[email protected]This is one of my favorite lamb recipes. It's always a hit with my family and friends.
Qammar Qammarghazali
[email protected]I highly recommend this recipe. It's easy to make, delicious, and a great way to use up leftover lamb.
sivis Patu
[email protected]This dish is a great way to meal prep. I simply made a double batch and then froze half of it. It was a delicious and easy meal to have on hand during the week.
king ron
[email protected]I served this dish with some naan bread, and it was the perfect accompaniment. The naan bread soaked up all of the delicious sauce.
Sassy Tracy
[email protected]I'm not a fan of cumin, so I used a bit of garam masala instead. It gave the dish a nice warm and spicy flavor.
Divine Dhlakama
[email protected]This dish is a great way to use up leftover rice. I simply added some cooked rice to the stir-fry, and it was a delicious and easy meal.
juddy nan
[email protected]I added some chopped cashews to this dish, and it gave it a nice crunchy texture. I also used a bit of honey instead of sugar, and it gave the sauce a slightly sweet flavor.
Babar g Babar g
[email protected]I made this dish with ground lamb, and it turned out great. The ground lamb cooked quickly and evenly, and it was very flavorful.
Sajid Pramee
[email protected]I'm a vegetarian, but I still enjoyed this dish. I simply substituted tofu for the lamb. It was delicious!
Caleb Wanjohi
[email protected]This stir-fry is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavor of the sauce, and they ate all of their vegetables without any complaints.
Umais Ahmad
[email protected]I made this dish for a party, and it was a huge success. Everyone loved it! I especially liked the way the cumin and coriander complemented the lamb. I will definitely be making this dish again.
Nadine Broder
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The lamb is always tender and juicy, and the vegetables are always perfectly cooked. I highly recommend this recipe.
Gabriel De lima
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The cumin and other spices really helped to balance out the flavor of the lamb. I will definitely be making this again.
Farhad Ali
[email protected]This dish is a great way to use up leftover lamb. I had some leftover from a roast leg of lamb, and this stir-fry was the perfect way to use it up. It was so good that I didn't even have any leftovers!
Apna Deera
[email protected]I love how easy this recipe is to follow. I was able to make it in under 30 minutes, and it turned out perfectly. The lamb was tender and juicy, and the vegetables were crisp and flavorful.
Wetchnaidine Exantus
[email protected]This lamb stir-fry was a hit with my family! The cumin and other spices gave it a delicious, flavorful taste. I will definitely be making this dish again.