From the New York Times; not tried; posted for safekeeping. Prep and cooking times are just estimates and do not include marinating time.
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Units: US | Metric
- 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)
- 1Cut lamb into ½-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).
- 2Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.
- 3Toss 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.
- 4When 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.
- 5If 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.
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Nutritional Facts for Stir-Fried Lamb With Chili, Cumin and Garlic
Serving Size: 1 (203 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 462.0
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 15.8 g
- Cholesterol 122.8 mg
- Sodium 358.3 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 29.1 g