Cumin Lamb Stir-Fry
- 1T whole cumin seeds
- 2t Sichuan peppercorns
- 1lb boneless lamb
- 1t ground cumin
- 3/4t kosher salt
- 4 to 8 dried red chiles
- 1 large white onion
- 4-8 scallions
- 2T peanut oil
- 3 chopped garlic cloves
- 1.5T soy sauce
- 1.5T rice vinegar
- 1c fresh cilantro
- 1/2c rice
- Toast the whole cumin seeds and peppercorns over medium heat until they smell amazing. Crush with a mortar and pestle.
- Cut lamb into 1/2 inch strips or 3/4 inch cubes, then toss meat with the crushed spices, ground cumin, salt and dried chiles.
- Chop onion into slices, and chop the scallions.
- Heat a large wok to a very high temperature, add oil, then add the onion and white part of the scallions until they just start to char. Transfer to a bowl.
- Add lamb and chiles to the wok, and cook until the meat just starts to brown. Add garlic, soy sauce, and rice vinegar. Once most of the liquid has evaporated (a few minutes), add the onions and scallions that were previously cooked.
- Remove from heat, and mix in cilantro and scallion greens. Serve over rice and enjoy.
Three words: de-lic-ious. This lamb stir-fry is both excellent and quick to prepare.
Note that we’ve typically used dried bird’s eye chile peppers, and note that the original recipe calls for rice wine or dry sherry (which we don’t always have on hand) rather than rice vinegar.