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
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
STIR FRIED CABBAGE AND CUMIN
Stir fried cabbage is very simple and straight forward side dish which is absolutely delicious as a vegetarian option or with a traditional roast!
Provided by Fazila Olla-Logday
Categories Appetizer
Yield 4
Number Of Ingredients 7
Steps:
- Trim outer leaves off cabbage;cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds with a bread knife. (You can also use a food processor.)
- Heat the olive oil in a wide skillet over high heat. When hot, add the cumin, and the garlic
- When seeds begin to pop add the onion and stir until soft and lightly golden, add cabbage, chilli flakes and salt to taste,stirring often,about 5 minutes.
STIR-FRIED CABBAGE WITH CUMIN SEEDS
Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry. It is excellent with lamb.
Provided by Julia Moskin
Categories quick, side dish
Time 30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Trim outer leaves off cabbage. Cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds. (A bread knife is good for this.)
- Heat half the oil in a wide skillet over high heat. When hot, add half the cumin and half the sesame seeds. When sesame seeds begin to pop add half the onions, and cook, stirring often, until golden, about 5 minutes. Add half the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. Remove to a bowl, and repeat with remaining oil, cumin and sesame seeds, onion and cabbage. (Recipe can be made to this point up to 2 hours in advance and held at room temperature.)
- Just before serving return all the cabbage-onion mixture to pan over medium heat. Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams
PATTA GOBHI KI SABZI | CABBAGE STIR FRY
Steps:
- Soak the mung dal in ¼ cup of hot water while you prep the cabbage
- Cut the head of cabbage in half. Then take one half and place it with the flat side down on the cutting board and thinly slice the cabbage into long strips. Then cut the strips in half. Chop about 6 cups of cabbage
- Set the Instant Pot to saute mode and heat oil. Add cumin seeds and allow them to sizzle. Turn Saute off. Add turmeric, red chili powder, and cabbage. Add salt and mix. Add water and layer the soaked dal on top. NOT: Do not mix as the dal can stick to the bottom of the pot.
- Close the lid and cook for 1 minute followed by quick release. Press cancel and open the Instant Pot. Mix well and garnish with cilantro
- In a large nonstick pan heat oil. Add cumin seeds and allow them to sizzle. Add turmeric, red chili powder and cabbage, salt, and soaked mung dal. Mix well and cook covered with the lid on for 5 minutes on medium heat
- After 5 minutes taste and if the texture is good for you, turn the heat off and enjoy the cabbage. If you like it cooked soft, mix well and cook covered for another 5 minutes
Nutrition Facts : Calories 100 kcal, Carbohydrate 11 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 608 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
FRIED CABBAGE CURRY INDIAN STYLE
Provided by Anamika
Time 45m
Number Of Ingredients 12
Steps:
- Mix all the ground spices (turmeric, red chilli, cumin) with a little water and set aside.
- Put a pan with oil on medium-high heat. When the oil is hot, add the cumin seeds and allow them to sizzle.
- Add chopped onions and fry until golden.
- Add grated ginger and the spice mix. Fry everything until separates the oil.
- Add the chopped potatoes and fry them for a few seconds. Then add chopped cabbage and salt.
- Add a little splash of water. Mix everything well and cover the pan with a lid.
- Let it cook on medium-low heat for 15 minutes. Don't forget to stir everything from time to time.
- After 15 minutes, add the green peas and cover again. Let the whole thing cook for about 5-7 minutes until the potatoes and cabbage are well cooked.
- Serve this dish with some Chapatis or rice.
Nutrition Facts : Calories 85 kcal, ServingSize 1 serving
INDIAN CABBAGE AND PEAS STIR FRY
My friend Sirisha, from South India, introduced me to this. It is great! I like it hot and cold. There are several versions on 'zaar, but this one has stronger spices than most. It is somewhat hot, but mostly just very flavorful! I prefer it without the onion. The amounts are approximate, as she never measure. I do, though. :)
Provided by Hwin5168
Categories Low Protein
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in pan over medium heat. Add mustard seeds, cumin seeds, and red chiles. They will start to crackle, like popcorn.
- After they have crackled for a couple minutes, add green chile and optional onion. Fry 3-4 minutes.
- Add shredded cabbage. Cover and cook about 3 minutes, stirring twice.
- Add peas, turmeric, and salt. Cook 6-7 minutes, stirring occasionally.
- Add optional curry leaves at the end.
STIR-FRIED CABBAGE WITH RED PEPPERS, PEANUTS, AND PEAS
It's a simple stir-fried dish. You can flavor it, make it your own and make India sing and dance in your kitchen.
Provided by Suvir Saran
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Quarter the cabbage and slice as thinly as possible. Chop the peppers into small pieces.
- Place oil in a kadai or a skillet and add cumin seeds and red chilis and turn on the heat to medium. Add turmeric followed by peanuts. Stir to toast the spices and peanuts, about 2 minutes. Add the cabbage, stir and continue cooking 5 minutes until the cabbage has reduced in volume.
- Add peppers, green peas and salt and cook 5 more minutes. Serve warm or at room temperature.
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