When we think stir-fry, we usually think dishes based on Chinese, Thai,
or other Asian-style cuisines, but this method of cooking can really translate
to any type of dish—as long as it can be prepared quickly at a high temperature.
So, enter lamb. And, of course, a few fresh vegetables and herbs. The
key here is very aromatic spices that penetrate the meat and kick up the flavor
of the overall dish. Lamb is a meat that doesn’t need much time on
the fire—give it plenty of time in the dry rub, then finish it off fast in the
wok.
Serves 4
Ingredients
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground cayenne
- 1/4 tsp turmeric
- 1/4 tsp ground cinnamon
- 1 lb boneless lamb shoulder, cut into thin, 1-inch strips
- 2 tbs soy sauce
- 2 tbs red wine vinegar
- 2 tsp white sugar
- 2 tbsp peanut oil, divided
- sea salt
- 6 oz asparagus, cut into 1-inch pieces
- 4 small dried red chiles, such as arbols (stems removed)
- 3 small garlic cloves, peeled and thinly sliced
- 1 medium white onion, thinly vertically sliced
- 1 medium julienned red bell pepper
- 3 cups cooked basmati (or other long-grain white rice)
- 3 scallions, thinly sliced
- torn fresh mint leaves, for serving
Prepared Ingredients |
Preparation
- Combine the cumin, pepper flakes, turmeric, and cinnamon in a small bowl. Place the lamb in a medium bowl and sprinkle with the spice mixture. Toss well to coat. Cover and refrigerate at least 4 hours (or overnight).
Spice-Rubbed Lamb |
- Combine the soy sauce, vinegar, and sugar in another bowl and set aside.
- Heat a wok (or deep pan) over medium-high heat and add 1 tablespoon oil. Season the lamb with salt and add to the pan. Stir-fry 3-4 minutes, until almost done. Transfer to a plate with a slotted spoon and wipe out the wok.
- Add the remaining 1 tablespoon of oil to the pan. Add the asparagus, chiles, garlic, onion, and bell pepper, and stir-fry 4 minutes, until lightly charred and softened.
- Add the cooked lamb, along with any juices from the plate, and the soy sauce mixture. Stir-fry until the meat and vegetables are coated and the sauce is slightly reduced, 2-3 minutes.
Lamb Beginning to Cook |
Stir-Fried Lamb |
Vegetable Mixture Added |
Divide the rice among
4 shallow bowls. Divide the stir-fry on top and sprinkle all with sliced
scallions and mint leaves.
Spiced Lamb Stir-Fry |
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