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Burmese Chili Lamb with Cumin and Mustard Seeds- a simple tasty paleo meal full of incredible flavor. #lamb #burmeselamb #americanlamb #stirfry #paleo #gluten-free #lowcarb

Burmese Chili Lamb with Cumin and Mustard Seeds

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Lamb, main, Stir-fry
  • Method: Wok, Stir-fry
  • Cuisine: Burmese


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


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


Stir fry Sauce:


  • 12 tablespoons wok oil or peanut oil
  • 12 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

Keywords: Burmese lamb, Burmese lamb recipe, Burmese Chili lamb stir fry, lamb stir fry, Lamb recipes, lamb with cumin, Burmese lamb with cumin