Chinese · Dinner
Cumin Lamb Stir Fry (Keto)
Sliced lamb shoulder wok-seared with toasted cumin, chili and Sichuan peppercorn, tumbled with scallion and bell pepper over cauliflower rice. Fat comes from the sear and a generous cumin-chili oil finish, keeping the plate savoury, faintly numbing and low in starch.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.8gProtein
45.6gFat
13.1gCarbs
3.8gSugar
4.9gFiber
1120mgSodium
143mgChol
13.9gSat Fat
870mgPotassium
95mgCalcium
4.8mgIron
2.6mcgVitamin B12
48mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Toss lamb shoulder with soy sauce, Shaoxing wine and cornstarch until coated evenly, then set aside for 10 minutes.
2
Toast cumin seed and Sichuan peppercorn in a dry wok over medium heat for 1 minute, shaking often, until fragrant and darker.
3
Heat vegetable oil in the same wok over high heat until it shimmers, then add lamb in a single layer and sear for 2 minutes until browned.
4
Add garlic, dried chilies, toasted cumin and Sichuan peppercorn to the wok and stir-fry over high heat for 30 seconds until fragrant.
5
Add scallion and bell pepper to the wok and toss over high heat for 1 minute until softened but still bright, then season.
6
Meanwhile, steam cauliflower rice in a covered pan with a splash of water over medium heat for 4 minutes until tender.
7
Plate
Spoon cauliflower rice onto a plate and top with cumin lamb stir-fry, scraping all spiced oil from the wok over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 2 tbsp2 tbsp cumin seed
- 44 dried chilies
- 1 tsp1 tsp Sichuan peppercorn
- 4 cloves4 cloves garlic
- 44 scallions
- 11 red bell pepper
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp cornstarch
- 4 tbsp60ml vegetable oil
- 2 cup200g cauliflower rice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
