STIR-FRIED LAMB WITH CHILI, CUMIN AND GARLIC

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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

Nico Hendricks
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This recipe is a keeper. I'll definitely be making it again.


Adil Tanoli
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This dish was just okay. I've had better stir-fries.


mdbiplob hossen
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I would not recommend this recipe. It was a waste of time and ingredients.


Md Emamul
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This recipe was a disaster. The lamb was tough and the sauce was watery.


Ijaz Ijaz
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I'm not sure what I did wrong, but my dish turned out bland. I think I might have used too much cumin.


Maria Khabonina
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I found the sauce to be a bit too spicy, but the lamb was cooked perfectly.


Mosisa Mohammed
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The lamb was a bit tough, but the sauce was delicious.


Awais Ahammad
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This was a great recipe. I made it for my family and they all loved it.


Tickle Mites, LLC
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I followed the recipe exactly and the dish turned out great. The lamb was tender and the sauce was flavorful.


Salma Hany
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This dish was easy to make and packed with flavor. I loved the combination of lamb, chili, cumin, and garlic.


Makail Wazir
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I'm not a huge fan of lamb, but I really enjoyed this stir-fry. The lamb was cooked perfectly, and the sauce was delicious.


Indie Pereira
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This stir-fried lamb dish was a hit at my dinner party. The lamb was tender and flavorful, and the chili, cumin, and garlic sauce was the perfect complement. I would definitely make this dish again.