Cumin Lamb Stir-Fry Recipe

Name: Cumin Lamb Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1. 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.
2
2. Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chilies.
3
3. 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.
4
4. 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.
5
5. Add lamb and chilies 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.

548

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.

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

You need 14 ingredients. The key ingredients include: 1 tablespoon whole cumin seeds, 2 teaspoons Sichuan or regular peppercorns, 1 pound boneless lamb, 1 teaspoon ground cumin, and more.

Yes, Cumin Lamb Stir-Fry falls under the Meat & Poultry 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.

Cumin Lamb Stir-Fry

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