Stir-Fried Lamb With Chili, Cumin And Garlic

1. 1

   Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).

2. 2

   Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.