Cumin Lamb Stir Fry

Name: Cumin Lamb Stir Fry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 3/4 c rice and 1 c meat and vegetables, 4 serving(s)
Ingredients: 1 cup rice; 1 1/2 tablespoons cumin seeds; 2 teaspoons peppercorns; 4 teaspoons red wine or 4 teaspoons broth; 1 lb lamb shoulder, cut in strips; 1 1/2 cups onions, thinly sliced; 1 red pepper, julienne; 3 garlic cloves; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons soy sauce; 2 tablespoons sherry wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 cup scallion

Submitted by WKernan

"Cumin helps with digestion"

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Ready In:: 50mins
Ingredients:: 14
Yields:: 4 3/4 c rice and 1 c meat and vegetables
Serves:: 4

ingredients

1 cup rice
1 ¹⁄₂ tablespoons cumin seeds
2 teaspoons peppercorns
4 teaspoons red wine or 4 teaspoons broth
1 lb lamb shoulder, cut in strips
1 ¹⁄₂ cups onions, thinly sliced
1 red pepper, julienne
3 garlic cloves
¹⁄₄ teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 tablespoons sherry wine vinegar
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon sugar
1 cup scallion

directions

Cook Rice.
Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.
Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.
Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice.
Calories 418.
Fat 14g.
Satfat 5g.
Unsat 8g.
Protein 25g.