Stir-Fried Lamb With Chili, Cumin and Garlic

Time: At least 30 minutes

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

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. 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. 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.
Yield: 4 servings.

Source: http://www.nytimes.com/2006/09/20/dining/201mrex.html