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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.
- 1 pound American lamb ( Leg of Lamb or lamb shoulder), fat and sinew trimmed, thinly sliced, across grain, into 1/8 -1/4 inch bite-sized pieces.
- 2 teaspoons wok or peanut oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoon cumin seeds -or use ground cumin, but toasted cumin seeds are best 😉
- 1 teaspoon black mustard seeds ( or regular mustard seeds)
Stir fry Sauce:
- 1–2 tablespoons wok oil or peanut oil
- 1–2 cups green veggies- snap peas, snow peas, asparagus, green beans
- 1 red bell pepper, sliced
- 1/2 an onion, sliced
- 2 tablespoons garlic, rough chopped
- 2 tablespoons finely minced jalapeño (= 1 1/2 stars) For more heat, add more. (I like 3 Tablespoons)
- 6 small dried Thai chiles
- 1/4 to 1/2 teaspoon dried chile flakes, more to taste
- 10 Thai basil leaves, plus extra for garnish, ( or use regular basil)
Stir the stir fry sauce ingredients together in a small bowl. Prep and gather the remaining ingredients and place near the stove.
Heat 1-2 tablespoons oil in a wok or large cast iron skillet over medium high heat. Add the lamb and sear both sides until each side is golden. Place the lamb on a paper towel lined bowl or plate.
Add the onion and veggies to the wok and continually stir, over medium high heat until they become slightly charred and tender, about 4-5 minutes. Make a well in the center of the pan, (scooting veggies to the sides) add a few drops of oil and then add the jalapeño and garlic and fry for 1-2 minutes. Add the Thai chilies and the lamb back into the wok. Toss a few times, heating the lamb back up a little, then pour in the stir-fry sauce and the ground cumin and mustard seeds. Cook for 1-2 minutes. Taste. Sprinkle with chili flakes according to taste. Right before serving toss in Thai basil leaves.
Serve this over rice or on its own.
- Serving Size:
- Calories: 445
- Sugar: 8 g
- Sodium: 916.4 mg
- Fat: 27 g
- Saturated Fat: 8.6 g
- Carbohydrates: 17.7 g
- Fiber: 3.4 g
- Protein: 34.3 g
- Cholesterol: 94.9 mg
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