Best 2 Stir Fried Lamb With Chili Cumin And Garlic Recipes

Journey into the realm of flavors with our tantalizing Stir-fried Lamb with Chili, Cumin, and Garlic, a symphony of bold tastes and enticing aromas. This delectable dish, hailing from the culinary traditions of China, promises a culinary adventure like no other. The succulent lamb, marinated in a harmonious blend of soy sauce, Shaoxing wine, garlic, and ginger, is stir-fried to perfection, creating a tender and juicy sensation in every bite. The trinity of chili, cumin, and garlic forms a dynamic alliance, infusing the lamb with a delightful warmth and a hint of smokiness. This main course dish is not only a treat for the taste buds but also a visual delight, as the vibrant colors of the ingredients create a mesmerizing spectacle on your plate. Accompanying this main attraction are two equally enticing recipes: Stir-fried Water Spinach with Garlic, a refreshing and nutritious side dish, and Steamed Eggplant with Garlic Sauce, a savory and satisfying vegan delight. These culinary creations will elevate your dining experience, offering a perfect balance of flavors and textures. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED LAMB WITH CHILI, CUMIN AND GARLIC

Stir-Fried Lamb With Chili, Cumin and Garlic image

From the New York Times; not tried; posted for safekeeping. Prep and cooking times are just estimates and do not include marinating time.

Provided by coconutty

Categories Lamb/Sheep

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs lamb shoulder
1 tablespoon cumin seed
1/2 teaspoon crushed red pepper flakes (to taste)
1 tablespoon chopped garlic
1 tablespoon soy sauce
salt & freshly ground black pepper
grapeseed oil (or other neutral tasting oil)
1 cup trimmed and roughly chopped scallion (optional)
chopped fresh cilantro leaves (to garnish) (optional)

Steps:

Cut lamb into ½-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).
Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.
Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
If you want a slightly saucier mixture, stir in ¼ cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.

Nutrition Facts : Calories 462, Fat 36.9, SaturatedFat 15.8, Cholesterol 122.8, Sodium 358.4, Carbohydrate 1.7, Fiber 0.3, Sugar 0.2, Protein 29.2

CUMIN LAMB STIR-FRY

Cumin Lamb Stir-Fry image

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

Ingredients

1 tablespoon whole cumin seeds
2 teaspoons Sichuan or regular peppercorns
1 pound boneless lamb
1 teaspoon ground cumin
3/4 teaspoon kosher salt
4 to 8 dried red chiles (or substitute 1/2 teaspoon or more crushed red pepper)
1 large white onion
1 bunch (about 8) scallions, trimmed
2 tablespoons peanut oil
3 large garlic cloves, finely chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Chinese cooking sherry (Shaoxing rice wine) or dry sherry
2 cups fresh cilantro, leaves and stems
Rice, for serving

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

Tips:

Choose high-quality lamb: Opt for fresh, tender lamb with a good amount of marbling. This will ensure that your stir-fry is flavorful and succulent.
Slice the lamb thinly: This will help it cook quickly and evenly. Aim for slices that are about 1/4-inch thick.
Marinate the lamb: Marinating the lamb in a mixture of soy sauce, rice wine, and cornstarch will help tenderize it and infuse it with flavor.
Use a hot wok or large skillet: This will help sear the lamb and prevent it from sticking. Make sure your wok or skillet is well-seasoned before using.
Stir-fry in batches: If you overcrowd the wok or skillet, the lamb will not cook evenly. Stir-fry the lamb in batches, removing it from the wok or skillet once it is cooked through.
Use a variety of vegetables: This will add color, texture, and flavor to your stir-fry. Some good options include bell peppers, onions, carrots, and broccoli.
Add the sauce at the end: This will help prevent it from burning. Stir in the sauce once the lamb and vegetables are cooked through.

Conclusion:

This stir-fried lamb with chili, cumin, and garlic is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and flavorful, and the vegetables are crisp and colorful. The sauce is savory and slightly spicy, with a hint of sweetness. Serve this stir-fry with rice or noodles, and enjoy!