- 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)
Stir fry Sauce:
- 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)
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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