Burmese Chili Lamb with Cumin and Mustard Seeds
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Feasting at Home · by Sylvia Fountaine★ 5.0

Burmese Chili Lamb with Cumin and Mustard Seeds

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 100%
CARBS 20G16% OF CAL
4G FIBER0G ADDED0G INTRINSIC7G OTHER9G TOTAL SUGAR
FAT 26G45% OF CAL
5G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lamb stir-fry with cumin, mustard seeds, and fresh vegetables cooked in a savory soy-vinegar sauce. Quick Burmese-style dish ready in 30 minutes.

mainstir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 1 pound American lamb ( Leg of Lamb or lamb shoulder), fat and sinew trimmed, thinly sliced, across grain, into ⅛ -¼ inch bite-sized pieces.
  • 2 teaspoons wok or peanut oil
  • 1 teaspoon cornstarch
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1 1/2 teaspoon cumin seeds -or use ground cumin, but toasted cumin seeds are best 😉
  • 1 teaspoon black mustard seeds ( or regular mustard seeds)
  • 3 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1-2 tablespoons wok oil or peanut oil
  • 1-2 cups green veggies- snap peas, snow peas, asparagus, green beans
  • 1 red bell pepper, sliced
  • ½ an onion, sliced
  • 2 tablespoons garlic, rough chopped
  • 2 tablespoons finely minced jalapeño (= 1 ½ stars) For more heat, add more. (I like 3 Tablespoons)
  • 6 small dried Thai chiles
  • 1⁄4 to 1⁄2 teaspoon dried chile flakes, more to taste
  • 10 Thai basil leaves, plus extra for garnish, ( or use regular basil)
PREP
15M
SODIUM
2050MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.