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