Cumin Lamb Stir-Fry with Peppers
A Chinese dinner sized for one person, ready in 20 minutes. There's a kick to it.
Per portion
Calories from protein 23%, carbs 38%, fat 39%. Estimated from the ingredients.
Roughly £4.60 a portion.
Method
- 1
Toss the lamb with the soy sauce and Shaoxing wine and set aside to marinate briefly.
- 2
Heat the oil in a wok over high heat, add the lamb and stir-fry for 2–3 minutes until browned. Remove and set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Add the onion and pepper to the wok and stir-fry for 2–3 minutes until starting to soften.
- 4
Add the garlic, cumin seeds and chilli flakes and stir-fry for 30 seconds until fragrant.
- 5
Return the lamb to the wok and toss everything together for 1–2 minutes until piping hot.
- 6
Season to taste with salt and black pepper, then scatter with coriander and serve with rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/cumin-lamb-stir-fry-with-peppers/
