Mongolian Stir-Fried Lamb with Cumin Recipe
As promised in my prior article, Curious about Cumin, here’s a Mongolian stir-fried lamb with cumin recipe. This one is a real winner. And if I can avoid drooling on my keyboard as I type this one out, you’ll get to enjoy it as much as I have!
- 3 tablespoons whole cumin seeds
- 2 teaspoons whole Szechuan peppercorn
- 12 dried Chinese red chili peppers
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 1/2 pounds lamb leg trimmed of gristle, sliced into 1/4-inch thick pieces, approximately 1-inch by 2-inches
- 1 tablespoon soy sauce
- 1/4 cup vegetable oil
- 1 medium onion, cut pole to pole into 1/2-inch slices
- 3 stalks celery, ends and tops trimmed, sliced lengthwise into thirds and crosswise into 2-inch segments
- Kosher salt – Is there any other kind of salt? 😉
- 1 bunch cilantro, leaves and tender stems only
- Heat cumin seed, peppercorns, and chili peppers in a large skillet over medium-high heat, tossing constantly until fragrant, about 2 minutes.
- Transfer to a bowl and transfer chili peppers into separate small bowl.
- Transfer cumin and Szechuan peppercorns into a mortar and pestle, or spice grinder, and grind until roughly crushed but large pieces still remain.
- Transfer cumin and peppercorns into a medium bowl and add garlic. Mix with fingers.
- Add lamb and soy sauce and mix with hands until thoroughly coated. Set aside.
- When ready to cook, heat one tablespoon oil in a wok over high heat until smoking.
- Add onion and celery and cook, stirring and tossing occasionally until lightly charred and tender, about two minutes. Transfer to a bowl.
- Heat two more tablespoon oil until smoking.
- Add half of lamb and cook without moving for 1 minute.
- Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about one minute. Transfer to a large bowl.
- Repeat with one more tablespoon of oil and remaining lamb, adding cooked lamb to same bowl.
- Return wok to high heat until smoking.
- Return vegetables and lamb to wok and cook, stirring and tossing occasionally until lamb develops a mild crust, about two minutes longer.
- Add chili peppers and cook, tossing constantly, for 30 seconds.
- Season to taste with salt. Transfer to a plate and top with cilantro. Serve immediately.
I hope you enjoy this cumin recipe too!
Humbly submitted for your consumption,
—Mee Magnum (“Chop! Chop!”)