Name: Burmese Chili Lamb with Cumin and Mustard Seeds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Burmese
Ingredients: 1 pound American lamb ( Leg of Lamb or lamb shoulder), fat and sinew trimmed, thinly sliced, across grain, into ⅛ -¼ 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); 3 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 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; ½ an onion, sliced; 2 tablespoons garlic, rough chopped; 2 tablespoons finely minced jalapeño (= 1 ½ 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)

Description

Burmese Chili Lamb with Cumin and Mustard Seeds- a simple tasty paleo meal full of incredible flavor that can be made in 30 minutes!

Ingredients

Units Scale

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

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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:

3 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar

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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)

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Instructions

Cut and toss the lamb with the olive oil, cornstarch, salt and pepper. Set aside.

Toast the cumin and mustard seeds in a dry wok over medium heat until fragrant and golden. Grind with a mortar and pestle. Set aside.

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.

Nutrition

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