Stir Fried Lamb With Chile Cumin And Garlic Food

CUMIN LAMB STIR-FRY

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.

LAMB-FRY

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.

STIR-FRIED LAMB WITH CHILE, CUMIN AND GARLIC

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.

MONGOLIAN LAMB STIR FRY

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.

SPICY LAMB WITH GARLIC COUSCOUS

Steps:

• FOR THE LAMB.
• Trim off any fat.
• In a small bowl combine the chili, cumin, garlic and coriander.
• Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
• Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
• Remove from grill, sprinkle with a little sea salt and cover to keep warm.
• FOR THE COUSCOUS.
• Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
• Remove from the heat and stir in the couscous and oil.
• Cover and stand for about 5 minutes or until the liquid is absorbed.
• Fluff with a fork.
• TO SERVE.
• Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.

STIR-FRIED LAMB WITH CHILI, CUMIN AND GARLIC

Steps:

• Cut lamb into ½-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 ¼ cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.