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.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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 Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
MONGOLIAN LAMB STIR FRY
Mongolian Lamb Stir-Fry is a delicious main course that tastes like it came from your favorite Chinese restaurant.
Provided by Emily Paster
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the cumin, chile flakes, salt, and pepper.
- Add the lamb and toss to coat with the spice mixture.
- Let the lamb sit at room temperature for 15 minutes while you prepare the rest of the ingredients, or, if preparing in advance, cover and refrigerate for up to one hour.
- Peel and quarter the onion. Then, slice each quarter into three or four wedges.
- Trim the roots and tops of the scallions. Cut the white and light green parts into two or three pieces and thinly slice the dark green tops. Set aside the tops to garnish the dish.
- Heat a wok or deep large skillet over high heat until it is hot enough that a drop of water sprinkled on the pan instantly sizzles, about 2 minutes. Add two tablespoons of the oil and heat until shimmering.
- Add the onion and white and light green parts of the scallion to the wok and toss to coat with oil. Stir-fry, stirring frequently, until the vegetables are softened and browned, about five minutes.
- Transfer the vegetables to a bowl.
- Add the remaining tablespoon of the oil to the wok and swirl to coat the bottom.
- Add the lamb and stir-fry, stirring frequently, until all the pieces are browned, about 2 minutes.
- Add the garlic, ginger, soy sauce, and Shaoxing rice wine and stir to combine.
- Continue to cook for an additional minute.
- Return the onion and scallion to the wok and cook for an additional minute.
- Garnish with the scallion tops and serve immediately over rice.
Nutrition Facts : Calories 313 calories, Sugar 6.1 g, Sodium 929.4 mg, Fat 18.7 g, SaturatedFat 3.5 g, TransFat 0.1 g, Carbohydrate 11.3 g, Fiber 1.5 g, Protein 23.9 g, Cholesterol 75 mg
LAMB STIR-FRY
This Lamb Stir-Fry is ready in under 20 minutes, making it a quick, easy and healthy meal. A great way to eat more veg, and a simple way to cook lamb.
Provided by Dannii
Categories Lunch Main Course
Time 15m
Number Of Ingredients 14
Steps:
- Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
- Chop your vegetables.
- Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
- Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
- Get the noodles ready.
- Add the vegetables to the hot pan and cook for 4 minutes.
- Add the noodles and sauce to the pan and cook for a further 3 minutes.
- Serve topped with chopped spring onions (scallions) and sliced chilies.
Nutrition Facts : ServingSize 1 portion, Calories 545 kcal, Carbohydrate 75 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 1229 mg, Fiber 9 g, Sugar 8 g
LAMB-FRY
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Provided by Maya Kaimal
Categories Quick & Easy Lamb Spice Curry Coriander Hot Pepper Onion Dinner
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
- Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
- Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
- Stir in lemon juice and remove from heat.
CURRY LAMB STIR FRY
Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES
I just make this with vegetables as my hubby and I are trying not to eat to many carbs in the evening, at the moment, so I have limited starchy carbs to only 1-2 days a week. I do usually make this with noodles thrown in, so feel free to add them if you want, if you do, I would lower amounts of meat and vegetables or it will be too much for 4.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
- Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
- Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
- Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
- Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
- Note: Cooking time will be longer if not using a wok.
Nutrition Facts : Calories 774.6, Fat 57.2, SaturatedFat 24.1, Cholesterol 148, Sodium 639.4, Carbohydrate 28.6, Fiber 2.5, Sugar 18.4, Protein 37.9
STIR-FRIED LAMB WITH CHILE, CUMIN AND GARLIC
Start with lamb shoulder; leg is not lean or tender enough for this treatment. You can use loin if you prefer, but the dish will cost at least 10 times as much and it won't be any better. Marinate it dry (or nearly so; I use a little soy sauce, for complexity) for as long as you like - 10 minutes, an hour, a day. The flavor will get a little stronger, though not much. More important than the length of time is the freshness of your cumin. You absolutely need cumin seeds, not ground cumin. It's worth the two or three minutes it takes to toast the seeds before marinating the meat. You can grind them if you like, but I like the little bit of crunch the seeds add.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes). Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
- When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
- If you want a slightly saucier mixture, stir in 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.
LAMB STIR-FRY
A quick, healthy and tasty stir-fry
Provided by caroladams
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook noodles
- Spray a wok with oil and heat. Stir -fry lamb for 2 minutes until browned
- add all the vegetables and fry for 2-3 minutes, stir in sauces and drained noodles
- Toss until everything is coated with sauce, serve and garnish with coriander
- per serving: 370kcals, 8g fat
CURRIED LAMB STIR-FRY
Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts :
LAMB STIR-FRY WITH POMEGRANATE AND YOGURT
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes.
- Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.
- Heat remaining 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.
- Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add 1/2 cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.
- Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.
- DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.
LAMB AND PEPPER STIR FRY
This is from a weight watchers recipe book. Its 5 points. It is really good if you like lamb... so... yeah...
Provided by Amanda the Great
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the soy sauce and honey.
- Heat a large nonstick wok or skillet over high heat.
- Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
- With a slotted spoon, transfer to a plate.
- Reduce heat slightly.
- Add the bell peppers; stir fry until slightly softened, about 4 minutes.
- Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
- Return lamb to wok.
- Add the broth and pepper; stir fry 30 seconds longer.
- Serve, sprinkled with the mint.
Nutrition Facts : Calories 391.9, Fat 29.3, SaturatedFat 11.4, Cholesterol 81.7, Sodium 451.4, Carbohydrate 11, Fiber 1.9, Sugar 4.8, Protein 21.4
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