Mongolian Lamb Stir-Fry in a Long Handle Wok
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Cumin-Spiced Mongolian Lamb Stir-Fry
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.
Heat vegetable oil in a long handle wok over medium-high heat.
- 2.
Add the lamb pieces and season with salt and pepper; sear until browned on all sides, about 5-7 minutes.
- 3.
Stir in ground cumin, red chilies, and Sichuan peppercorns. Cook for 2-3 minutes until fragrant.
- 4.
Add minced garlic and ginger, sauté for another minute until aromatic.
- 5.
Sprinkle in the chopped scallions, tossing to combine with the lamb.
- 6.
Cook for an additional 3-4 minutes, allowing flavors to meld and lamb to cook through.
- 7.
Remove from heat and gently fold in cilantro just before serving.
- 8.
Serve hot, garnished with extra cilantro if desired.
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