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Cumin Lamb from Lucky Peach 101 Easy Asian Recipes
makes 2 to 4 servings
2 Tbsp cumin seeds
1 Tbsp Sichuan peppercorns (we use 1 tsp for kids)
1 tsp kosher salt
1/2-1 tsp chili flakes (we use 1/4 tsp for kids)
1 lb boneless lamb leg, thinly sliced, or ground
2 Tbsp neutral oil
2 cups thinly sliced white or yellow onions
1 cup sliced scallions, whites and greens
1 Tbsp sliced garlic
2 Tbsp soy sauce
2 Tbsp Shoaling wine or dry sherry
1 cup roughly chopped cilantro
1. Toast the cumin seeds and peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Pulse in a spice grinder or grind with a mortal and pestle, not too finely. Mix with the salt and chili flakes.
2. Toss the spice mixture with the meat to coat.
3. Heat a very large skillet or wok over high heat. Add the oil, and when it emits wisps of smoke, add the onions and cook, tossing, until translucent and slightly charred. Transfer the onions to a bowl.
4. Add the lamb and any residual spices to the pan. Cook, tossing, until the meat begins to brown, about 2 minutes. Add the scallions, garlic, soy sauce, and wine, and bring to a brisk simmer. After about 2 to 3 minutes, when the lamb is just cooked through and coated in sauce, return the onions to the pan and toss everything together. Remove from the heat and top with the cilantro. Serve hot.