Crispy Lamb With Cumin, Scallions and Red Chilies

Stir fries are easy, quick to make and versatile.    After you make a few different recipes, you'll see a pattern where you start with marinating the meat.  Once marinating is done, meat is stir fried and remove from the wok.  Spices and vegies are cooked next with the meat returned to the wok at the end.   If a sauce is part of the recipe, it is added at the end and usually thickened with cornstarch.  Stir fries are commonly served over rice.  I think most any stir fry recipe can easily be converted into a vegetarian meal by removing the meat or substituting the meat with tofu or seitan. 

For this recipe, you could substitute the lamb with beef, pork or chicken.      You could even try using extra firm tofu, seitan or mock duck. 

Time: 30 minutes plus 1 hour’s marinating

1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chili peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning.

1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.

2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)

3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. Press chilies against sides of wok to char their skins.

4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Yield: 4 servings.