Cumin lamb stir fry is a dish made by stir-frying thinly sliced lamb with spices and vegetables. It typically includes lamb seasoned with cumin, coriander, paprika, salt, and black pepper. The lamb is quickly cooked in a skillet or wok until browned and then set aside. A low FODMAP version is made by using low FODMAP spices, oils, and sauces that are free of onion and garlic.
Cumin lamb is a popular dish in Chinese cuisine, particularly in the Xinjiang region of China. Xinjiang cuisine incorporates a blend of influences from Central Asian, Middle Eastern, and Chinese culinary traditions. Cumin lamb stir fry is a versatile dish that allows for customization with various vegetables and spices. Adding an array of colorful vegetables can increase the fiber, vitamins, and minerals in the meal, promoting overall health and well-being. Lamb is a good source of high-quality protein, essential vitamins (such as vitamin B12) and minerals (such as iron and zinc). Cumin, a key spice used in cumin lamb, not only adds a distinct, warm flavor to the dish but also offers potential health benefits. It contains antioxidants that may help reduce inflammation and promote digestive health.
Cumin lamb stir fry
Ingredients
- 1 lb 450g lamb, thinly sliced
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 4 dried red chili pepper optional, adjust for spice level
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic-infused oil made with low FODMAP garlic-infused oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 tablespoons gluten-free soy sauce regular soy sauce can be used if gluten can be tolerated
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1/2 cup chopped coriander for garnish, optional
- 2 green onions, green parts only, chopped for garnish
Instructions
- In a bowl, combine the ground cumin, ground coriander, paprika (if tolerated), salt, and black pepper. Mix well.
- Add the sliced lamb to the bowl and toss it in the spice mixture, making sure the lamb is evenly coated. Let it marinate for about 15-20 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated lamb slices to the hot pan and stir-fry for about 3-4 minutes until browned and cooked through. Remove the lamb from the pan and set it aside.
- In the same pan, add the garlic-infused oil and stir-fry for about 1 minute.
- Add the sliced bell peppers to the pan and continue to stir-fry for another 2-3 minutes until the peppers are slightly tender.
- Return the cooked lamb to the pan and stir everything together.
- In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, and hoisin sauce. Pour the sauce over the lamb and vegetables in the pan. Add the dried red chili peppers and stir-fry for an additional 1-2 minutes until everything is well coated in the sauce.
- Remove the pan from heat and garnish the stir-fry with chopped green onions (green parts only) and coriander if using. Serve the cumin lamb stir fry hot with steamed rice or noodles.
Notes
The Candor website is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
