Sichuan Cumin Lamb Stir fry

Tags: dinner - keto - Asian - lamb
Active Time: 30 minutes
Passive Time: 15 minutes
Serves: 2-3

Similar to Yao's 'Fried Lamb with Cumin' dish

• Cumin: 1 tbsp, whole
• Red Sichuan peppercorn: 1 tbsp, whole
  
  
• Lamb: 1 lb, boneless, sliced thinly against the grain
• Cumin: 1 tsp, ground
• Kosher salt: 3/4 tsp
• MSG: 1/2 tsp
• Dried chilis: 1 handful
  
  
• Chili oil: 1/3 cup
  
  
• Garlic: 6 cloves, sliced
• Scallion whites: from 4 scallions, minced
• Light soy sauce: 1.5 tbsp
• Shaoxing wine: 1.5 tbsp
  
  
• Cilantro: 1 bunch, bottom half of stems ripped off crudely by hand
• Scallion greens: from 8 scallions, finely sliced

• Can substitute peanut oil for chili oil to make it less spicy
• Can substitute beef for lamb if desired. Go with sirloin, skirt, or flank
• Not sure what the best cut of lamb to use is, but lamb shoulder chops have worked fine in the past
• If you don't have chili oil but want to make it spicy, use regular oil and toss the meat with about 1 tbsp of Sichuan chili flakes
• If using very fresh/high quality Sichuan peppercorns, decrease amount by half

1. Toast whole cumin and peppercorns over medium heat until fragrant, 1-2 min. Coursely grind
2. Toss sliced meat with toasted spices, ground cumin, salt, MSG, and chilis
3. Heat oil in wok over high heat until smoking. Add lamb mixture and stir fry until meat browns lightly
4. Add garlic, scallions, soy source, wine. Stir fry until liquid has evaporated
5. Remove from heat, toss in scallions, cilantro