STIR-FRIED LAMB WITH CHILE, CUMIN AND GARLIC
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
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.
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Ayoush Halak
[email protected]I love this recipe! The lamb is always so tender and the sauce is so flavorful. I usually serve it with rice or noodles.
Cathrine Joseph
[email protected]This stir-fried lamb dish is a great way to use up leftover lamb. It's quick and easy to make, and the results are always delicious.
Ni Dd
[email protected]I made this dish for my husband's birthday and he loved it! He said it was the best lamb he's ever had.
Yassin Waleed
[email protected]This recipe is a great way to introduce someone to lamb. It's not too gamey and the sauce is very flavorful.
Sajjad Haider
[email protected]I love the combination of chile, cumin, and garlic in this dish. It's the perfect blend of flavors.
Josef Losse
[email protected]This stir-fried lamb dish is a great weeknight meal. It's quick and easy to make, and the results are always delicious.
Livvy Wallis
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and the sauce is so flavorful.
Preetam Kumar
[email protected]This dish is a great way to use up leftover lamb. It's quick and easy to make, and the results are always delicious.
Javarghn Thomas
[email protected]I love this recipe! The lamb is always so tender and the sauce is so flavorful. I usually serve it with rice or noodles.
Benson Thiga
[email protected]This stir-fried lamb dish was easy to make and turned out delicious. The lamb was tender and juicy, and the sauce was flavorful. I will definitely be making this again.
Rj Ahmed
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! The lamb was cooked perfectly and the sauce was so flavorful.
Joshua Baratko
[email protected]This recipe is a keeper! The lamb was so tender and the flavors were amazing. I will definitely be making this again and again.
Francisca Maloku
[email protected]I followed the recipe exactly and the dish turned out great. The lamb was cooked perfectly and the sauce was delicious. I served it with rice and it was a perfect meal.
underMention
[email protected]This stir-fried lamb dish was a hit with my family! The lamb was tender and flavorful, and the combination of chile, cumin, and garlic was perfect. I will definitely be making this again.