Cumin Lamb Stir-Fry
Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater. For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch. If you’re not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Ingredients
- 1tablespoon whole cumin seeds
- 2teaspoons Sichuan or regular peppercorns
- 1pound boneless lamb
- 1teaspoon ground cumin
- 3/4teaspoon kosher salt
- 4 to 8dried red chiles (or substitute 1/2 teaspoon or more crushed red pepper)
- 1large white onion
- 1bunch (about 8) scallions, trimmed
- 2tablespoons peanut oil
- 3large garlic cloves, finely chopped
- 1 1/2tablespoons soy sauce
- 1 1/2tablespoons Chinese cooking sherry (Shaoxing rice wine) or dry sherry
- 2cups fresh cilantro, leaves and stems
- Rice, for serving
Directions
In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 86 gramsCalories: 851Saturated Fat: 41 gramsUnsaturated Fat: 41 gramsSodium: 496 milligramsSugar: 3 gramsFiber: 3 gramsCarbohydrate: 10 gramsProtein: 10 grams
Source: https://cooking.nytimes.com/recipes/1016154-cumin-lamb-stir-fry