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“Cumin helps with digestion”
READY IN:
50mins
SERVES:
4
YIELD:
4 3/4 c rice and 1 c meat and vegetables
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook Rice.
  2. 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.
  3. 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.
  4. 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.
  5. Calories 418.
  6. Fat 14g.
  7. Satfat 5g.
  8. Unsat 8g.
  9. Protein 25g.

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