Stir-Fried Lamb with Chile, Cumin and Garlic

By Mark Bittman

Total Time
30 minutes
Rating
5(62)
Comments
Read comments

Start with lamb shoulder; leg is not lean or tender enough for this treatment. You can use loin if you prefer, but the dish will cost at least 10 times as much and it won’t be any better. Marinate it dry (or nearly so; I use a little soy sauce, for complexity) for as long as you like — 10 minutes, an hour, a day. The flavor will get a little stronger, though not much.

More important than the length of time is the freshness of your cumin. You absolutely need cumin seeds, not ground cumin. It’s worth the two or three minutes it takes to toast the seeds before marinating the meat. You can grind them if you like, but I like the little bit of crunch the seeds add.

Featured in: THE MINIMALIST; A Lamb Classic From Mongolia

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1½pounds lamb shoulder
  • 1tablespoon cumin seeds
  • ½teaspoon crushed red chile flakes, or to taste
  • 1tablespoon chopped garlic
  • 1tablespoon soy sauce
  • Salt and freshly ground black pepper
  • Peanut or neutral oil, like grapeseed or corn, to film the bottom of the skillet
  • 1cup trimmed and roughly chopped scallions, optional
  • Chopped fresh cilantro leaves for garnish, optional
Ingredient Substitution Guide

Preparation

  1. Step 1

    Cut lamb into ½-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes). Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.

  2. Step 2

    When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.

  3. Step 3

    If you want a slightly saucier mixture, stir in ¼ cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
62 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

John Pendleton

One of the very best NYTC recipes! Cooked per recipe, served with coconut lime rice.

Rita

Lovely balance of spices. Didn't use the scallions, though will plan for it next time. Also didn't serve over rice (being carb conscious). Sauted sliced zucchini and it was delicious.

Joanne Peterson

Have made this many times. Because I serve this to my kids, I do toast and grind the cumin, and I cut down the chili flakes a bit. This is also great skewered and grilled on a charcoal grill.

John Pendleton

One of the very best NYTC recipes! Cooked per recipe, served with coconut lime rice.

John Pendleton

Excellent recipe as written, in rotation at home, and a favorite with guests. Lamb shoulder is essential for this.

Justin Simon

Lamb shoulder is both fattier and tougher than leg so I'm not sure what the author is talking about. Maybe they meant another cut?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.