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.
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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