Cumin Lamb Stir-fry

 

Ingredients:

8 Oz. boneless lamb, shoulder or flank, sliced across the grain into 1/2 inch strips
1 Tbsp whole cumin seeds.
2 Tbsp szechuan or regular peppercorns.
1 Tsp ground cumin.
3/4 Tsp kosher salt.
4 dried red chiles.
1 middle size white onion.
4 green onions.
1 Cup chopped cilantro.
3 large garlic cloves, finely chopped.
Sufficient Olive oil.
1 1/2 Tbsp soy sauce.
1 1/2 Tbsp Chinese cooking wine.
3/4 Cup of jasmine rice.

Directions:

Toast the cumin seeds & peppercorns in a wok until fragrant, about 2 minutes. Crush lightly with mortar & pestle.

Toss the lamb with crushed spices, ground cumin, salt and dried chiles.

Slice through the root end of the onion & peel. Trim the ends and cut each half lengthwise into 1/2 inch slices.

Cut green onions white from green parts, and then cut the white parts, into 1 inch lengths. Thinly slice the green parts.

Heat the wok for 5 minutes until "screaming hot". Add the oil and toss in the onion and scallion bottoms. Cook until charred, but crisp. Transfer to a bowl.

Add the lamb and chiles to the wok. Cook, tossing quickly, until the meat begins to brown. Add cilantro, garlic, soy sauce & cooking wine and cook until most of the liquid has evaporated and the lamb is cooked through, about 2 minutes.

Toss in onions and scalliions. Remove from heat and mix in cilantro & scallion greens.

Serve hot over jasmine rice.

Notes:

Two servings.

This recipe is from The New York Times, Dining Section, D1, March 26, 2014.

We have decided that this recipe is really good.

You can look HERE. at the NYT webpage and watch the cook Melissa Clarke prepare the dish. You may have to log in.