Prep 15 mins
Cook 15 mins
From the New York Times; not tried; posted for safekeeping. Prep and cooking times are just estimates and do not include marinating time.
- 1 1⁄2 lbs lamb shoulder
- 1 tablespoon cumin seed
- 1⁄2 teaspoon crushed red pepper flakes (to taste)
- 1 tablespoon chopped garlic
- 1 tablespoon soy sauce
- salt & freshly ground black pepper
- grapeseed oil (or other neutral tasting oil)
- 1 cup trimmed and roughly chopped scallion (optional)
- chopped fresh cilantro leaves (to garnish) (optional)
- Cut lamb into ½-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).
- Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.
- Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
- When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
- If you want a slightly saucier mixture, stir in ¼ cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.