Cumin Lamb Stir Fry
Tender lamb strips wok-tossed with fragrant cumin, garlic, and fresh vegetables in a savory sauce. A bold, aromatic Chinese stir-fry ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lb lamb shoulder, thinly sliced
- 3 tbsp vegetable oil
- 2 tsp ground cumin
- 4 clove garlic cloves, minced
- 1 tbsp ginger, minced
- 1 large red bell pepper, sliced
- 1 large onion, sliced into wedges
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ¼ cup water
- 2 stalk scallions, chopped
- ¼ tsp white pepper
Instructions
- 1
Slice lamb shoulder into thin 1/4-inch strips against the grain. Pat dry with paper towels.
- 2
Mix soy sauce, Shaoxing wine, sesame oil, cornstarch, and water in a small bowl. Set sauce aside.
- 3
Mince garlic and ginger. Slice bell pepper and onion into bite-sized pieces. Chop scallions.
- 4
Heat wok or 14-inch skillet over high heat until very hot. Add 1.5 tbsp oil, swirl to coat.
- 5
Working in two batches, sear lamb strips 1-2 minutes per side until browned. Transfer to a plate.
- 6
Add remaining oil to wok. Add cumin and toast for 30 seconds until fragrant.
- 7
Add garlic and ginger, stir-fry for 30 seconds. Add onion and bell pepper, cook 3-4 minutes.
- 8
Return lamb to wok. Pour in sauce, toss constantly for 2-3 minutes until thickened and heated through.
- 9
Season with white pepper. Garnish with scallions and serve immediately over rice.
Tools you’ll need
- 14-inch carbon steel wok
- chef's knife
- cutting board
- small mixing bowl
- wooden spoon or wok spatula
- paper towels
- plate
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