Tingling, Baby: How To Make Cumin Lamb Stir-Fry At Home

Directions

1. 1
   Place the lamb on a cutting board and slice it into strips as thin as you can manage using a sharp 8- to 10-inch chefs knife.
2. 2
   (Chilling the meat beforehand will make it easier to slice; place the package from your butcher in the freezer for 20 minutes.)
3. 3
   If the strips are wider than 1/2-inch, stack them a few at a time and cut lengthwise in half.
4. 4
   Mix all the marinade ingredients well in a medium bowl and then toss the meat with it, coating thoroughly.
5. 5
   Its best to allow this to sit overnight, covered, in your fridge, but if you dont have time, let it marinate, uncovered, at room temperature for 1 hour.
6. 6
   Heat a large wok or skillet over high heat until smoking hot.
7. 7
   Add 1 tablespoon of oil, then add the chiles and peanuts if using and let them sizzle until they start to blister and take on color.
8. 8
   Add the meat and stir-fry until just cooked with some browning, about 2 minutes.
9. 9
   If you need to add more oil to make the browning happen, then add a little more now and cook for 1 minute longer.
10. 10
    Use a spoon to pull the meat and chiles out of the pan and onto a waiting plate.
11. 11
    Add more oil to your wok and get it very hot before adding the scallions.
12. 12
    Stir-fry the scallions just until they turn bright green, about 2 minutes.
13. 13
    Return the meat and chiles to the pan and toss for a few moments longer, just until everything is hot but not so long that the scallions get mushy, about a minute or less.
14. 14
    Serve immediately over rice.