Cumin Lamb Stir Fry


8 oz boneless leg of lamb, thinly sliced
1/4 teaspoon sea salt
1/2 teaspoon cornstarch
2 cloves garlic, sliced
1 small (1 cup) white onion, sliced
1 teaspoon ground cumin
1 teaspoon cumin seeds
1 teaspoon chili powder
2 tablespoons vegetable oil
1 tablespoon dark soy sauce
1 teaspoon brown sugar
2 stems green onion, thinly shredded
1 small bunch of cilantro


Rinse lamb and pat dry with paper towel. Cut into thin slices. Add sea salt and cornstarch. Stir well and set aside. Prepare garlic, onion, green onion and cilantro.
Combine cumin seeds, ground cumin and chili powder. Set aside.
Heat up a large sauté pan over high heat till it gets really hot. Add oil and swirl to glaze the pan.
When the oil is heated up, add garlic and stir for a few seconds. Add marinated lamb. Use your spatula to quickly separate lamb slices. Sauté for 1-2 minutes or until the color of the lamb is changed.
Add dark soy sauce and the combined spices. Stir quickly until even.
Add onion and sugar. Sauté until the sauce is thickened up. We want to finish this step within seconds not minutes to prevent onion from making too much juice. Work fast.
Turn off the heat. Quickly stir in green onion and cilantro. Again, do it quickly to keep the green onion and cilantro fresh.
Dish and enjoy with rice or quinoa.


ATTENTION you meat lovers! Please, I am calling your full ATTENTION for 5 minutes of your time right now to read through this new lamb recipe, and then you can decide if you want to spend 22 minutes to try it. I also have a surprise for you at the end of this post. So read on, please.


2-3 servings


Monday, March 20, 2017 - 7:53pm


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