Stir-Fried Lamb With Chili, Cumin and Garlic |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Prep and cooking times are just estimates and do not include marinating time. 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) |
Directions:
1. Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).
2. Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.
3. 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.
4. 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.
5. If you want a slightly saucier mixture, stir in 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.
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