Burmese Chili Lamb with Cumin and Mustard Seeds– succulent lamb bathed in a flavorful earthy sauce, studded with snap peas, red chilis and Thai basil leaves – a delicious stir fry that comes together in under 30 mins. Delicious and EASY.
And now I understand something so frightening & wonderful- how the mind clings to the road it knows, rushing through crossroads, sticking like lint to the familiar. ~Mary Oliver~
Here’s another Burmese recipe we’ve fallen in love with…. Burmese Chili Lamb. What gives this dish its unique delicious flavor are whole cumin and mustard seeds. The cumin gives it such an interesting twist, almost like Chinese, Hunan-style Beef. Unexpected and very tasty.
Today I’ve used leg of lamb that I’ve trimmed, then sliced very thinly across the grain. I’ve opted for local, sustainably-raised American lamb, which seems more meaty and sweeter in flavor than imported lamb. It’s also fresher, having traveled far fewer miles to get here. Lamb cut this way, thinly and across the grain, turns out surprisingly tender in the wok.
If you haven’t tried the Fiery Burmese Chicken yet, make sure to put it on the list too if these flavors appeal to you. I haven’t tried this yet, but I’m pretty sure that tofu would taste great here too, prepared the very same way. What I love about wok cooking, especially in the summer is… it’s short and sweet. Once the ingredients are prepped, the cooking itself goes very fast, keeping the house nice and cool.
Make sure to cut away any fat and sinew, then very thinly slice across the grain, no thicker than ¼ an inch thick.
Prep all the ingredients and have them ready by the stove before you start wok.
Divide the Burmese Chili Lamb among bowls and garnish with Thai Basil. Feel free to serve over rice, or keep it paleo.