Prep Time15 minsCook Time15 minsTotal Time30 mins
1 lb American lamb (leg of lamb or shoulder) fat & sinew trimmed, thinly sliced, across grain, into 1/8in-1/4in bite sized pieces
2 tsp Wok or peanut oil
1 tsp Cornstarch
0.50 tsp Salt
0.25 tsp Ground black pepper
1.50 tsp Cumin seeds (or ground)
1 tsp Black mustard seeds (or regular seeds)
Stir Fry Sauce
3 tbsp Soy sauce
1 tbsp Rice vinegar
1 tsp Sugar
12 tbsp Wok or peanut oil
12 Green veggies- snap peas, snow peas, asparagus, green beans, etc.
1 Red bell pepper, sliced
2 tbsp Garlic, rough chopped
2 tbsp Jalapenos, finely minced, add more/less to taste
6 Thai chilis, dried
0.25 tsp Dried chili flakes, more to taste
10 Thai basil leaves, plus extra garnish or use regular basil
1Cut and toss the lamb with the olive oil, cornstarch, salt and pepper. Set aside.
2Toast the cumin and mustard seeds in a dry wok over medium heat until fragrant and golden. Grind with a mortar and pestle. Set aside.
3Stir the stir fry sauce ingredients together in a small bowl. Prep and gather the remaining ingredients and place near the stove.
4Heat 1-2 tablespoons oil in a wok or large cast iron skillet over medium high heat. Add the lamb and sear both sides until each side is golden. Place the lamb on a paper towel lined bowl or plate.
5Add the onion and veggies to the wok and continually stir, over medium high heat until they become slightly charred and tender, about 4-5 minutes. Make a well in the center of the pan, (scooting veggies to the sides) add a few drops of oil and then add the jalapeño and garlic and fry for 1-2 minutes. Add the Thai chilies and the lamb back into the wok. Toss a few times, heating the lamb back up a little, then pour in the stir-fry sauce and the ground cumin and mustard seeds. Cook for 1-2 minutes. Taste. Sprinkle with chili flakes according to taste. Right before serving toss in Thai basil leaves.
6Serve this over rice or on its own.
Ingredients
1 lb American lamb (leg of lamb or shoulder) fat & sinew trimmed, thinly sliced, across grain, into 1/8in-1/4in bite sized pieces
2 tsp Wok or peanut oil
1 tsp Cornstarch
0.50 tsp Salt
0.25 tsp Ground black pepper
1.50 tsp Cumin seeds (or ground)
1 tsp Black mustard seeds (or regular seeds)
Stir Fry Sauce
3 tbsp Soy sauce
1 tbsp Rice vinegar
1 tsp Sugar
12 tbsp Wok or peanut oil
12 Green veggies- snap peas, snow peas, asparagus, green beans, etc.
1 Red bell pepper, sliced
2 tbsp Garlic, rough chopped
2 tbsp Jalapenos, finely minced, add more/less to taste
6 Thai chilis, dried
0.25 tsp Dried chili flakes, more to taste
10 Thai basil leaves, plus extra garnish or use regular basil
Directions
1Cut and toss the lamb with the olive oil, cornstarch, salt and pepper. Set aside.
2Toast the cumin and mustard seeds in a dry wok over medium heat until fragrant and golden. Grind with a mortar and pestle. Set aside.
3Stir the stir fry sauce ingredients together in a small bowl. Prep and gather the remaining ingredients and place near the stove.
4Heat 1-2 tablespoons oil in a wok or large cast iron skillet over medium high heat. Add the lamb and sear both sides until each side is golden. Place the lamb on a paper towel lined bowl or plate.
5Add the onion and veggies to the wok and continually stir, over medium high heat until they become slightly charred and tender, about 4-5 minutes. Make a well in the center of the pan, (scooting veggies to the sides) add a few drops of oil and then add the jalapeño and garlic and fry for 1-2 minutes. Add the Thai chilies and the lamb back into the wok. Toss a few times, heating the lamb back up a little, then pour in the stir-fry sauce and the ground cumin and mustard seeds. Cook for 1-2 minutes. Taste. Sprinkle with chili flakes according to taste. Right before serving toss in Thai basil leaves.
6Serve this over rice or on its own.
Burmese Chili American Lamb with Cumin Seed
