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cumin lamb stir fry
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Cumin lamb stir fry

Cumin lamb is a popular dish in Chinese cuisine, known for its bold and aromatic flavors. It is made by stir frying thinly sliced lamb with spices and vegetables.
Prep15 minutes
Cook10 minutes
Marination15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Chinese
Keyword: ibs, lamb, low fodmap, spicy
Servings: 4
Calories: 312kcal

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

Nutrition: Carbohydrates:25g; Protein:24g; Fat:20g; Saturated Fat:2g; Cholesterol:50mg; Sodium:1003mg; Fiber:4g; Sugar:4g; Vitamin A:1769IU; Vitamin C:171mg; Calcium:416mg