Cumin Lamb Stir-Fry | Melissa Clark Recipes | The New York Times

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and liquid aminos is often cheaper.

Marinate lamb with soy sauce, rice wine, and black pepper for 30 minutes.

Toast cumin seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Heat vegetable oil in a wok over high heat until shimmering.

Add marinated lamb and stir-fry until browned, about 5-7 minutes.

Remove lamb from the wok and set aside.

In the same wok, add garlic, ginger, and dried red chilies; stir-fry until aromatic, about 1 minute.

Add sliced bell pepper and carrot; stir-fry until tender, about 3-4 minutes.

Return lamb to the wok and mix with vegetables.

Sprinkle toasted cumin seeds over the dish and stir to combine.

Drizzle with sesame oil and toss gently.

Garnish with chopped green onions and cilantro before serving.

Cooking Techniques

Spice Level:

Allergens