Introduction
Cooking with fresh and quality ingredients can elevate any dish. This article focuses on a delightful lamb stir-fry recipe that uses an array of flavorful components, including a savory marinade, a unique spice mix, and fresh vegetables. With its robust taste, this dish can be a highlight for dinner or a special gathering.
Detailed Ingredients with measures
LAMB & MARINADE:
– 500g/1 lb boneless lamb leg meat (or rump), 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 chillis, whole, 25-30 pcs
– 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
– Plain rice, fried rice – more suggestions listed in post
Prep Time
30 minutes (for marinating)
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings
This dish combines marinated lamb with aromatic spices, sautéed to perfection and served over rice, making it a fantastic meal option that highlights the rich flavors of the ingredients and the technique of stir-frying.
Detailed Directions and Instructions
Marinade
Combine the sliced lamb leg meat, soy sauce, Chinese cooking wine, salt, baking soda, and cornflour in a mixing bowl. Mix well to ensure that the lamb is fully coated in the marinade. Set aside and allow to marinate for 30 minutes at room temperature.
Spice Mix
In a small bowl, combine the cumin powder, white sugar, and ground Sichuan pepper. Mix well and set aside.
Cook 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 to the skillet, spreading it out in a single layer. Allow it to sear undisturbed for 30 seconds. Using two wooden spoons, gently toss the lamb for an additional minute until it begins to turn slightly golden. Remove the cooked lamb onto a plate and repeat with the remaining half of the lamb. No additional oil should be needed.
Sauté Aromatics
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the whole dried chillies, minced ginger, and sliced garlic. Stir for about 10 seconds to release their flavors. Then, add the sliced onion to the pan. Cook for approximately 2 minutes, or until the onion begins to soften.
Spiced Lamb
Return the cooked lamb to the skillet and sprinkle the prepared spice mix over the top. Toss everything together well to ensure the lamb is evenly coated with the spices.
Finish Dish
Add the chopped coriander and toasted sesame seeds to the skillet. Toss everything together once more to combine. Serve the spiced lamb over plain rice or fried rice, if desired. Please note that the dried chillies are for flavor only and are not intended to be eaten.
Notes
Lamb
Butterflied or boneless lamb leg roast meat is the preferred choice. Rump is similar and ideal for flavor and tenderness. Avoid marbled cuts as they can be fattier. Slicing the lamb too thinly can make it harder to achieve a golden sear.
Chinese Cooking Wine
For authenticity, use Chinese cooking wine (Shaoxing wine). Alternatives include Mirin, cooking sake, or dry sherry. For a non-alcoholic substitute, use chicken stock or broth.
Baking Soda
Baking soda is key for tenderizing the meat, a method known as “velveting.” It has proven effective for stir-fries and has been successfully used by many readers.
Sichuan Pepper
Sichuan pepper provides a unique, cold spiciness that is lemony rather than hot. While freshly ground is preferred, pre-ground is sufficient for this recipe. If unavailable, substitute with white pepper.
Dried Chilli
Any type of Asian or Indian dried red chillies can be used. They are primarily for flavor and should not be consumed whole as they do not impart significant heat.
Leftovers
Leftovers can be stored in the refrigerator for 3 to 4 days but are not suitable for freezing.
Cook techniques
Marinating
Marinade the lamb by combining it with soy sauce, Chinese cooking wine, salt, baking soda, and cornflour in a mixing bowl. Allow it to sit for 30 minutes to enhance flavor and tenderness.
Spice Mixing
Combine cumin powder, white sugar, and ground Sichuan pepper in a small bowl to create a spice mix that adds depth to the dish.
Stir-Frying
Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated lamb in batches, ensuring it is spread out in a single layer for even cooking. Aim for a golden color to develop a rich flavor.
Sautéing Aromatics
Add dried chilies, minced ginger, and garlic to the skillet after removing the lamb. Stir briefly before introducing sliced onions and cooking until they soften.
Combining Ingredients
Return the cooked lamb to the skillet and sprinkle the prepared spice mix over it. Toss to coat the lamb evenly with the spices, ensuring a flavorful coating.
Finishing Touches
Add chopped cilantro and toasted sesame seeds to the stir-fried mixture. Serve the dish over rice, ensuring the dried chilies remain uneaten.
FAQ
Can I use other types of meat in this recipe?
Yes, while lamb is preferred for its unique flavor and tenderness, you can substitute other meats like chicken or beef but adjust cooking times accordingly.
What can I substitute for Chinese cooking wine?
You can replace Chinese cooking wine with Mirin, cooking sake, or dry sherry. For a non-alcoholic option, use chicken stock or broth.
Why is baking soda used in marinating the lamb?
Baking soda helps tenderize the meat, a technique known as “velveting,” which results in a softer texture that is common in restaurant-style dishes.
Are the dried chilies edible?
No, the dried chilies are primarily for flavor and not intended to be eaten. They infuse the dish with a rich chili aroma.
How should I store leftovers?
Leftovers can be stored in the refrigerator for 3 to 4 days. It is not recommended to freeze this dish due to the texture of the lamb.
Conclusion
The stir-fried lamb dish with its aromatic blend of spices and tender marinated meat showcases the depth of flavor achievable with a few simple ingredients. The combination of cumin, Sichuan pepper, and ginger brings the dish to life, making it a delightful centerpiece for any meal. Served with rice, this dish not only satisfies the palate but also elevates your cooking repertoire with minimal effort.
More recipes suggestions and combination
Vegetable Stir-Fry
Try using a mix of colorful bell peppers, broccoli, and snap peas for a vibrant and healthy stir-fry. Pair with the same spice mix for a complementary flavor.
Spicy Tofu
Use the marinade and spice mix to flavor tofu. Marinate cubed firm tofu and stir-fry with vegetables for a delightful vegetarian option.
Sichuan Chicken
Substitute the lamb with chicken breast, using the same marinade and spice mix. This creates a lighter, yet equally flavorful dish.
Rice Variations
Serve the stir-fried lamb with different rice options such as jasmine rice, fried rice with vegetables, or even quinoa for a nutritious twist.
Lamb Skewers
Utilize the marinated lamb by threading it onto skewers and grilling. This makes for a tasty appetizer or main dish with a smoky flavor.
Wok-Fried Noodles
Incorporate the spiced lamb into stir-fried noodles with bean sprouts, carrots, and a hint of soy sauce for a complete meal.
