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    You are in: Home / Recipes / Stir-Fried Lamb With Chili, Cumin and Garlic Recipe
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    Stir-Fried Lamb With Chili, Cumin and Garlic

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    coconutty's Note:

    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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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Cut lamb into ½-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).
    2. 2
      Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

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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
    71%
    Total Fat 36.9 g
    56%
    Saturated Fat 15.8 g
    79%
    Cholesterol 122.8 mg
    40%
    Sodium 358.3 mg
    14%
    Total Carbohydrate 1.6 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.1 g
    0%
    Protein 29.1 g
    58%

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