Introduction
Embark on a culinary journey with this delightful lamb dish that encapsulates the vibrant flavors of Asian cuisine. The combination of marinated lamb, aromatic spices, and crispy vegetables creates a mouthwatering experience perfect for any occasion.
Detailed Ingredients with measures
Lamb & Marinade:
500g (1 lb) boneless lamb leg meat, sliced 1/2 cm (1/5″) thick
1 tbsp soy sauce (light or all-purpose, not dark or sweet)
1 tbsp Chinese cooking wine
1/2 tsp cooking/kosher salt
1 1/4 tsp baking soda, sifted if lumpy
2 tbsp cornflour/cornstarch
Spice Mix:
2 tbsp cumin powder
1/2 tsp white sugar
1/2 tsp ground Sichuan pepper
Stir Fry:
4 tbsp vegetable oil (or canola, peanut)
1/2 cup dried Chinese chilies, whole (25-30 pieces)
1 onion, halved then sliced 8mm (1/4″) thick
2 tbsp finely minced ginger (~5cm/2″ piece)
5 cloves garlic, finely sliced
1/2 cup coriander/cilantro, roughly chopped
1 tsp toasted sesame seeds
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: Serves 4
Detailed Directions and Instructions
Marinate the Lamb
In a mixing bowl, combine the lamb slices with soy sauce, Chinese cooking wine, salt, baking soda, and cornflour. Mix well to ensure all slices are coated. Allow the mixture to marinate at room temperature for 30 minutes.
Prepare the Spice Mix
In a small bowl, mix together the cumin powder, white sugar, and ground Sichuan pepper to create the spice blend. Set aside for later use.
Cook the Lamb
Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until hot. Add half of the marinated lamb, spreading it into a single layer in the skillet. Let it cook undisturbed for 30 seconds, then toss to ensure even cooking and continue to cook for an additional 1 minute until the lamb is slightly golden. Remove the cooked lamb from the skillet and set aside. Repeat this process with the remaining marinated lamb.
Sauté Aromatics
In the same skillet, add the remaining 1 tablespoon of oil. Add the dried Chinese chilies, minced ginger, and sliced garlic. Stir them for 10 seconds to release their flavors, then add the sliced onion. Cook for about 2 minutes until the onion starts to soften.
Combine and Season
Return the cooked lamb back to the skillet. Sprinkle the prepared spice mix over the lamb and toss everything well to ensure all the pieces are coated with the spices.
Finish the Dish
Add the chopped coriander/cilantro and toasted sesame seeds to the skillet. Toss everything together to combine evenly. Serve immediately over rice.
Notes
The dried chilies are used for flavor enhancement and should not be consumed.
Cook techniques
Marinating
Marinating the lamb with soy sauce, Chinese cooking wine, salt, baking soda, and cornflour enhances the flavor and tenderness of the meat. Allow the lamb to sit in the marinade for at least 30 minutes to absorb the flavors.
Using a Spice Mix
Combining cumin powder, white sugar, and ground Sichuan pepper creates a balanced seasoning that complements the lamb. Sprinkle this spice mix over the cooked lamb for an aromatic boost.
Stir Frying
Stir frying the lamb in a hot skillet with oil allows for quick cooking and helps retain the meat’s juiciness. Cooking it in batches ensures that each piece sears properly, giving it a slight golden color.
Sautéing Aromatics
Sautéing ingredients like dried chilies, ginger, garlic, and onion in the skillet helps release their natural flavors. This step adds depth to the overall taste of the dish.
Combining Ingredients
Mixing the cooked lamb with the sautéed aromatics and the spice mix ensures all components are evenly coated and flavors are well-distributed throughout the dish.
Finishing Touches
Adding fresh coriander/cilantro and toasted sesame seeds at the end elevates the dish with freshness and crunch, making it visually appealing and flavorful.
FAQ
Can I use other cuts of lamb for this recipe?
Yes, you can substitute boneless lamb leg meat with other cuts like lamb shoulder or rump, but cooking times may vary.
What if I don’t have Sichuan pepper?
If you don’t have ground Sichuan pepper, you can substitute it with black pepper for a different but still flavorful profile.
Can I adjust the spice level?
Certainly! You can adjust the amount of dried chilies based on your preferred spice level, or omit them entirely if you prefer a milder flavor.
Is it necessary to use cornflour in the marinade?
Using cornflour helps to create a light coating on the lamb, which contributes to a better texture. However, you can omit it if necessary.
What is the purpose of baking soda in the marinade?
Baking soda helps to tenderize the meat by breaking down its proteins, making it juicier and more succulent after cooking.
Conclusion
The marinated lamb stir-fry is a harmonious blend of flavors and textures, enhanced by the aromatic spices and the freshness of coriander. This dish showcases how simple, quality ingredients can come together to create a memorable meal that delights the palate.
Spicy Lamb Tacos
Use the marinated lamb to fill soft corn tortillas, topped with fresh salsa and avocado for a spicy twist on classic tacos.
Lamb Fried Rice
Incorporate the cooked lamb into stir-fried rice with vegetables and scrambled eggs, seasoned with soy sauce and sesame oil.
Lamb Stuffed Bell Peppers
Combine the seasoned lamb with quinoa or rice and stuff into bell peppers. Bake until the peppers are tender for a hearty dish.
Lamb and Vegetable Skewers
Thread marinated lamb, bell peppers, and zucchini onto skewers, grill until charred, and serve with a yogurt dipping sauce.
Lamb and Chickpea Stew
Slow cook the lamb with chickpeas, tomatoes, and spices for a comforting stew served over couscous or bread.
Spicy Lamb Salad
Serve the stir-fried lamb over a bed of mixed greens, topped with cucumber, radishes, and a light vinaigrette for a refreshing salad.
