Best 4 Stir Fried Lamb With Chili Cumin And Garlic Recipes

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Stir-fried lamb with chili, cumin, and garlic is a classic dish that is both flavorful and easy to prepare. The combination of chili, cumin, and garlic creates a complex flavor profile that pairs perfectly with the tender lamb. This dish is a great option for a quick and easy weeknight meal, or it can be dressed up for a special occasion. The key to making this dish is to use high-quality ingredients and to cook the lamb quickly over high heat.

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

STIR-FRIED LAMB WITH CHILE, CUMIN AND GARLIC



Stir-Fried Lamb with Chile, Cumin and Garlic image

Start with lamb shoulder; leg is not lean or tender enough for this treatment. You can use loin if you prefer, but the dish will cost at least 10 times as much and it won't be any better. Marinate it dry (or nearly so; I use a little soy sauce, for complexity) for as long as you like - 10 minutes, an hour, a day. The flavor will get a little stronger, though not much. More important than the length of time is the freshness of your cumin. You absolutely need cumin seeds, not ground cumin. It's worth the two or three minutes it takes to toast the seeds before marinating the meat. You can grind them if you like, but I like the little bit of crunch the seeds add.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds lamb shoulder
1 tablespoon cumin seeds
1/2 teaspoon crushed red chile flakes, or to taste
1 tablespoon chopped garlic
1 tablespoon soy sauce
Salt and freshly ground black pepper
Peanut or neutral oil, like grapeseed or corn, to film the bottom of the skillet
1 cup trimmed and roughly chopped scallions, optional
Chopped fresh cilantro leaves for garnish, optional

Steps:

  • Cut lamb into 1/2-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 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.

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

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

CHINESE STIR FRIED LAMB WITH CHILLI



Chinese Stir Fried Lamb With Chilli image

Make and share this Chinese Stir Fried Lamb With Chilli recipe from Food.com.

Provided by JoyfulCook

Categories     One Dish Meal

Time 46m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
4 cups vegetables
1 lb lamb, trimmed
1 teaspoon fresh ginger, grated
2 garlic cloves, crushed
1 1/2 tablespoons light soya sauce
2 dried bird's eye chiles
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 tablespoons water
1 teaspoon cornflour

Steps:

  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
  • Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side,.
  • Slice meat in thin strips and marinade in the ginger, garlic and 1/2 tablespoon Soya sauce.
  • Place the other ingredients in a cup, mixing the corn flour with enough water to mix when adding.
  • Heat wok; add half of the oil. Stir fry the vegetables and place in warm oven.
  • Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve separately with noodles of your choice.

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

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: Select lamb that is fresh and has a good amount of marbling. This will ensure that your stir-fry is tender and flavorful.
  • Slice the lamb thinly: This will help it cook quickly and evenly.
  • Marinate the lamb: Marinating the lamb in a mixture of soy sauce, rice wine, garlic, and ginger will help to tenderize it and infuse it with flavor.
  • Use a hot wok or skillet: This will help to sear the lamb and prevent it from sticking.
  • Stir-fry the lamb in batches: Do not overcrowd the wok or skillet, as this will prevent the lamb from cooking evenly.
  • Add the vegetables towards the end of cooking: This will ensure that they remain crisp and tender.
  • Season the stir-fry to taste: Add soy sauce, rice vinegar, and chili oil to taste.
  • Serve immediately: Stir-fried lamb is best served hot and fresh.

Conclusion:

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, the vegetables are crisp and tender, and the sauce is savory and slightly spicy. This dish is sure to please everyone at your table.

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