Chinese · Dinner
Cumin Lamb Stir Fry
Cumin lamb stir fry pairs thin-sliced lamb shoulder with cumin seed, dried chili and scallion in a fast, high-heat wok toss. Sichuan peppercorn and chili flakes give numbing, smoky heat balanced by soy sauce and a touch of sugar, served over steamed rice.
$5
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
498Calories
33.6gProtein
25.4gFat
33.1gCarbs
4.8gSugar
3.2gFiber
950mgSodium
148mgChol
8.9gSat Fat
620mgPotassium
65mgCalcium
4.6mgIron
2.6mcgVitamin B12
28mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Thinly slice the lamb shoulder against the grain. Toss with soy sauce, Shaoxing wine and cornstarch until evenly coated; set aside for 10 minutes at room temperature.
2
Toast the cumin seed and crushed Sichuan peppercorn in a dry wok over medium heat for 30 seconds until fragrant and the cumin darkens slightly, then transfer to a plate.
3
Heat vegetable oil in the wok over high heat until shimmering. Add lamb in a single layer and sear for 2 minutes without stirring until browned underneath, working in batches.
4
Add garlic, ginger, torn dried chilies and sliced bell pepper to the wok over high heat. Toss constantly for 1 minute until garlic turns golden and chilies darken.
5
Return toasted cumin and peppercorn to the wok with scallions and sugar. Toss over high heat for 1 minute until scallions brighten and just wilt.
6
Plate
Spoon lamb and vegetables onto a plate alongside steamed white rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb shoulder
- 2 tsp2 tsp cumin seed
- 1 tsp1 tsp Sichuan peppercorn
- 66 dried chilies
- 44 scallions
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger, fresh
- 11 red bell pepper
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp cornstarch
- 1 cup190g white rice, cooked, to serve
