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