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Cumin Lamb Stir Fry
Cumin Lamb Stir Fry
"Thin slices of lamb stir fried with dark soy sauce and cumin. Quick and easy dish that goes well with rice or quinoa. Lamb could make a good amount of juice during cooking, especially with fat. With cornstarch, it helps to lock the juice in the lamb and prevent the dish from being too wet. In addition, it keeps the meat tender."
Serves3
Ingredients
- 8 oz boneless leg of lamb, thinly sliced
- 1/4 teaspoon sea salt
- 1/2 teaspoon cornstarch
- 1 small (1 cup) white onion, sliced
- 2 stems green onion, thinly shredded
- 2 cloves garlic, sliced
- 1 small bunch of cilantro
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
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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.
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Combine cumin seeds, ground cumin and chili powder. Set aside.
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Heat up a large sauté pan over high heat till it gets really hot. Add oil and swirl to glaze the pan.
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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.
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Add dark soy sauce and the combined spices. Stir quickly until even.
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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.
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