Chinese · Dinner
Cumin Lamb Stir Fry (High-Protein)
Cumin-crusted lamb shoulder strips wok-seared with dried chilies, scallions, and toasted cumin seeds. Peppery and smoky from Sichuan peppercorn, finished with edamame and cilantro, served over jasmine rice.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.2gProtein
28.9gFat
38.6gCarbs
8.1gSugar
8.9gFiber
1120mgSodium
168mgChol
9.8gSat Fat
980mgPotassium
110mgCalcium
6.8mgIron
2.9mcgVitamin B12
42mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Toss lamb shoulder with soy sauce, Shaoxing wine, and cornstarch; marinate 15 minutes until glossy.
2
Toast
Dry-toast cumin seeds and Sichuan peppercorn in wok over medium heat 1 minute until nutty, then remove.
3
Sear
Heat oil in wok over high heat until shimmering; sear lamb 2 minutes per side until browned and cooked through.
4
Saute
Add dried chilies, garlic, and ginger-fresh to wok over medium-high heat; stir 30 seconds until fragrant and chilies darken.
5
Stir-fry
Add onion and bell pepper; stir-fry over high heat 2 minutes until edges soften and char lightly.
6
Build
Return lamb with edamame, scallions, toasted cumin and peppercorn, and sugar; toss 1 minute until hot and coated.
7
Plate
Spoon stir-fry over rice, scatter cilantro on top, season with salt to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 1 cup170g edamame, cooked
- 2 tbsp2 tbsp cumin seeds
- 2 tsp2 tsp Sichuan peppercorn
- 88 dried chilies
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 11 onion
- 11 red bell pepper
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp sugar-white
- 1 cup180g jasmine rice, cooked
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
