Mongolian Stir-Fried Lamb with Cumin Recipe

Updated August 30, 2018

Note: This recipe works well with beef. Use a flavorful, loose-textured cut like hanger, flap meat, or flank, sliced thinly against the grain.

Mongolian Stir-Fried Lamb with Cumin | The Food Lab

Recipe Details

Mongolian Stir-Fried Lamb with Cumin Recipe

Active 30 mins

Total 30 mins

Serves 4 servings

Ingredients

3 tablespoons whole cumin seeds
2 teaspoons whole Sichuan peppercorn
12 dried Chinese red chiles
3 medium cloves garlic, minced (about 1 tablespoon)
1 1/2 pounds lamb leg (or beef, see note), trimmed of gristle, sliced into 1/4-inch thick pieces, approximately 1-inch by 2-inches
1 tablespoon soy sauce
1/4 cup vegetable oil
1 medium onion, cut pole to pole into 1/2-inch slices
3 stalks celery, ends and tops trimmed, sliced lengthwise into thirds and crosswise into 2-inch segments
Kosher salt
1 bunch cilantro, leaves and tender stems only

Directions

Heat cumin seed, peppercorns, and chiles in a large skillet over medium-high heat, tossing constantly until fragrant, about 2 minutes. Transfer to a bowl and transfer chiles into separate small bowl. Transfer cumin and sichuan peppercorns into a mortar and pestle or spice grinder and grind until roughly crushed but large pieces still remain.
Transfer cumin and peppercorns into a medium bowl and add garlic. Mix with fingers. Add lamb and soy sauce and mix with hands until thoroughly coated. Set aside.
To Grill With a Wok Insert: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add lamb and cook, stirring and tossing constantly until lightly charred on edges, about 1 minute. Push lamb up sides of wok and add onions and celery. Cook, stirring and tossing constantly until celery and onions are tender and charred and lamb has developed a mild crust, about 2 minutes longer. Add chile and cook, tossing constantly, for thirty seconds. Season to taste with salt. Transfer to a plate and top with cilantro. Serve immediately.
To Cook On A Burner: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion and celery and cook, stirring and tossing occasionally until lightly charred and tender, about 2 minutes. Transfer to a bowl. Heat 2 more tablespoon oil until smoking. Add half of lamb and cook without moving for 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining lamb, adding cooked lamb to same bowl. Return wok to high heat until smoking. Return vegetables and lamb to wok and cook, stirring and tossing occasionally until lamb develops a mild crust, about 2 minutes longer. Add chiles and cook, tossing constantly, for thirty seconds. Season to taste with salt. Transfer to a plate and top with cilantro. Serve immediately.

Special Equipment

Wok, grill, mortar and pestle or spice grinder

This Recipe Appears In

The Food Lab: Mongolian Stir-Fried Lamb with Cumin

Nutrition Facts (per serving)
517	Calories
36g	Fat
14g	Carbs
36g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	517
% Daily Value*
Total Fat 36g	46%
Saturated Fat 10g	50%
Cholesterol 119mg	40%
Sodium 550mg	24%
Total Carbohydrate 14g	5%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 36g
Vitamin C 5mg	23%
Calcium 120mg	9%
Iron 7mg	37%
Potassium 773mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.