Crispy Lamb With Cumin, Scallions and Red Chilies Recipe

Name: Crispy Lamb With Cumin, Scallions and Red Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon egg white; 1 tablespoon rice wine or dry sherry; 2 teaspoons cornstarch; 1 teaspoon salt, more to taste; 1/2 teaspoon black pepper; 1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches; 3 tablespoons vegetable oil; 2 tablespoons cumin seeds, lightly cracked in a mortar or grinder; 2 tablespoons whole dried red chili peppers, about 2 inches long; 4 scallions, white and green parts only, cut on diagonal into 1-inch lengths; Sesame oil, for seasoning

Servings: persons

1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chili peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning

1
In a bowl combine egg white, wine, cornstarch, salt and pepper.
2
Add lamb and set aside to marinate 1 hour.
3
Heat a large wok or skillet over high heat until a drop of water sizzles on contact.
4
Swirl half the oil into wok and carefully add lamb, spreading it in a single layer.
5
Let sear a moment, then stir-fry briskly just until lamb is no longer pink.
6
Transfer to a plate.
7
(If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
8
Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop.
9
Press chilies against sides of wok to char their skins.
10
Add scallions and stir-fry 1 minute.
11
Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through.
12
Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon egg white, 1 tablespoon rice wine or dry sherry, 2 teaspoons cornstarch, 1 teaspoon salt, more to taste, and more.

Yes, Crispy Lamb With Cumin, Scallions and Red Chilies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Lamb With Cumin, Scallions and Red Chilies

How did you like this recipe?

Frequently Asked Questions