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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, February 14, 2018

Spiced Lamb Stir-Fry over Rice


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
  1. 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
  1. Combine the soy sauce, vinegar, and sugar in another bowl and set aside.
  2. 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.
  3. 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.
  4. 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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