Cumin Lamb Stir-Fry
Using cumin is an excellent way to spice up a lamb stir-fry. Food blogger Marc Matsumoto details cumin's popularity in a full post on the Fresh Tastes blog.
- 450 grams (16 ounces) lamb tenderloin
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin seed
- 2 teaspoons potato starch
- 2 tablespoons vegetable oil
- 2 teaspoons whole cumin seeds
- 6 cloves garlic, roughly chopped
- 1 teaspoon Doubanjiang (or other fermented chili paste)
- 1 onion sliced
- 1 ripe but firm tomato, cubed
- 1/2 cup loosely packed cilantro leaves
- Slice the lamb into 1/2-inch cubes and place it in a bowl with the soy sauce, Shaoxing wine, sesame oil, salt, ground coriander, and ground cumin. Mix until evenly combined. Add the potato starch and stir to coat evenly. Let this marinate for at least 30 minutes in the refrigerator.
- Heat a wok or cast iron skillet until very hot. Add the vegetable oil and cumin seeds. Fry the cumin until it takes on color and becomes fragrant and then add the garlic, sautéing until it starts to brown.
- Add the Doubanjiang and stir-fry for about 5 seconds.
- Add the lamb and press down into a single layer, allowing it to brown on one side.
- Add the onions and stir-fry until the lamb is medium rare. Taste the lamb and adjust the salt to taste.
- Turn of the heat and add the tomatoes and half the cilantro and toss to distribute.
- Plate the cumin lamb and top with the remaining cilantro.