Cumin-Spiced Mongolian Lamb in a Long Handle Wok
Experience the vibrant flavors of Mongolian cuisine with this Cumin-Spiced Lamb Stir-Fry, expertly prepared over a live-fire for a smoky infusion. Tender pieces of lamb shoulder marinated in spices and complemented by garlic, ginger, and fresh scallions create an unforgettable dish. Perfect for outdoor cooking enthusiasts, this recipe captures the essence of rustic cooking in a Long Handle Wok.
ingredients
- 1 lb lamb shoulder, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons ground cumin
- 3-4 dried red chilies, torn
- 1 tablespoon Sichuan peppercorns
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 scallions, chopped
- ½ cup cilantro leaves, roughly chopped
- Salt and pepper, to taste
steps
- 1.
Prepare your live-fire setup, ensuring the flames are steady for optimal heat.
- 2.
Heat the vegetable oil in a Barebones Long Handle Wok over the live-fire, allowing it to reach a shimmering point.
- 3.
Add the lamb pieces, seasoning them with salt and pepper; sear the lamb until browned on all sides, approximately 5-7 minutes.
- 4.
Stir in the ground cumin, torn red chilies, and Sichuan peppercorns. Cook for 2-3 minutes until the spices become fragrant.
- 5.
Add the minced garlic and ginger to the wok, sautéing for an additional minute until aromatic.
- 6.
Toss in the chopped scallions, mixing thoroughly with the lamb, and cook for another 3-4 minutes to ensure the lamb is cooked through and flavors meld beautifully.
- 7.
Remove the wok from the heat and gently fold in the cilantro just before serving.
- 8.
Serve hot, garnished with additional cilantro if desired.
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