CUMIN LAMB STIR FRY
Make and share this Cumin Lamb Stir Fry recipe from Food.com.
Provided by WKernan
Categories Lamb/Sheep
Time 50m
Yield 4 3/4 c rice and 1 c meat and vegetables, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook Rice.
- Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.
- Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.
- Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice.
- Calories 418.
- Fat 14g.
- Satfat 5g.
- Unsat 8g.
- Protein 25g.
Nutrition Facts : Calories 544, Fat 25.4, SaturatedFat 10.7, Cholesterol 81.9, Sodium 875.5, Carbohydrate 51.8, Fiber 3.7, Sugar 5.2, Protein 25.1
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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- Place diced lamb into a mixing bowl. Add soy sauce, rice wine, cumin powder and cornstarch. Mix until the lamb is evenly coated with the sauce. Leave to marinate for 5 minutes.
- Heat up a wok (or a deep frying pan) over high heat. Pour in oil then stir in the lamb. Cook until no raw pieces can be seen on the surface. Transfer the meat to a plate (discard all the liquid).
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