Cumin Lamb Stir Fry

Cumin helps with digestion

• Ready In: 50 mins
• Serves: 4
• Yields: 4 3/4 c rice and 1 c meat and vegetables

Ingredients

• 1  cup rice
• 1 1⁄2 tablespoons cumin seeds
• 2  teaspoons peppercorns
• 4  teaspoons red wine or 4  teaspoons broth
• 1  lb lamb shoulder, cut in strips
• 1 1⁄2 cups onions, thinly sliced
• 1  red pepper, julienne
• 3  garlic cloves
• 1⁄4 teaspoon crushed red pepper flakes
• 2  tablespoons soy sauce
• 2  tablespoons sherry wine vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1  cup scallion

Directions

1. Cook Rice.
2. Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.
3. Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.
4. Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice.
5. Calories 418.
6. Fat 14g.
7. Satfat 5g.
8. Unsat 8g.
9. Protein 25g.