A brilliant take on Chinese stir-fries, this Cumin Lamb dish uses ground lamb for exceptional tenderness and flavor without the usual velveting process. It’s quick, saucy, and deeply aromatic, perfect for a fast weeknight meal.
Stir-Fry Hack: Mince for Tender Results
A brilliant take on Chinese stir-fries, this Cumin Lamb dish uses ground lamb for exceptional tenderness and flavor without the usual velveting process. It's quick, saucy, and deeply aromatic, perfect for a fast weeknight meal.
Ingredients
- 1 lb ground lamb 20% fat ideal
- 2 tbsp neutral oil such as canola or vegetable
- 0.5 medium onion chopped
- 3 cloves garlic minced
- 2 pieces dried red chilies optional
- 1.5 tsp ground cumin
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce optional
- 2 tbsp fresh coriander stalks chopped
- 1 tsp black vinegar or fresh lime/lemon juice
- unit steamed rice for serving (optional)
Instructions
- Unwrap the ground lamb and, if possible, leave it uncovered in the fridge for 1-2 hours to dry the surface. Do not pre-salt.
- Heat 2 tbsp neutral oil in a large non-stick pan or skillet over medium-high heat until shimmering. Add the ground lamb in one piece, pressing it down to form a flat sheet. Let it brown undisturbed for 3-4 minutes.
- Once browned, break the lamb sheet lengthwise in half, then flip both pieces. Brown for another 2-3 minutes. Break the meat crosswise into chunky slices and continue cooking until just done.
- Carefully drain and reserve the rendered lamb fat and juices from the pan. Set the cooked lamb aside.
- Return about 1-2 tbsp of the reserved lamb fat to the pan. Add the chopped onion, minced garlic, and dried red chilies (if using). Sauté for 2-3 minutes until fragrant and the onion softens.
- Add 1.5 tsp ground cumin to the pan and sauté for 30 seconds, stirring constantly, to bloom the spice in the fat.
- Stir in 2 tbsp light soy sauce and 1 tsp dark soy sauce (if using). Optionally, add a splash of the strained reserved meat juices. Bring the sauce to a simmer and reduce until it becomes glossy and thickens slightly, ensuring it coats the back of a spoon.
- Return the cooked lamb mince to the pan. Toss thoroughly to coat the meat evenly in the glossy sauce.
- Remove from heat. Stir in 2 tbsp chopped fresh coriander stalks and 1 tsp black vinegar (or lime/lemon juice) to brighten the flavors.
- Serve the Cumin Lamb hot, ideally with steamed rice.
Notes
For best results, leave the ground lamb uncovered in the fridge for 1-2 hours before cooking to dry the surface; this promotes a better sear. Always reduce the sauce until glossy before adding the meat back to prevent steaming. A splash of black vinegar or citrus at the end brightens the rich flavors. This method also works wonderfully with ground beef, pork, or chicken.
