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Stir-Fried Lamb and Green Peppers with Cumin

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 4 tablespoons good-quality vegetable oil
  • 1 pound boneless lamb leg, shoulder, or chops
  • 2 teaspoons ground cumin
  • 1 teaspoon red chile flakes, or to taste
  • Salt and pepper
  • 1 inch fresh ginger
  • 2 cloves garlic
  • 2 large or 3 medium green bell peppers (1 pound)
  • 3 scallions
  • 1 tablespoon soy sauce, or to taste

Instructions

  1. Put 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  2. Slice the lamb against the grain into bite-sized pieces.
  3. Add the lamb to the skillet, sprinkle with 2 teaspoons ground cumin, 1 teaspoon red chile flakes (or to taste), and some salt and pepper. Cook, stirring frequently, until the spices are toasted without burning and the lamb is browned and cooked through, 3 to 5 minutes.
  4. Peel 1 inch ginger and 2 cloves garlic; chop them together.
    Core, seed, and thinly slice the bell peppers.
  5. Add the ginger and garlic to the skillet with the lamb. Cook, stirring, until fragrant, about a minute. Transfer the lamb mixture to a bowl.
  6. Add 2 tablespoons vegetable oil to the skillet and reduce the heat to medium. Add the peppers and cook, stirring frequently to scrape up bits of lamb and spice, until they’re lightly browned and just tender but still have a little crunch, 3 to 5 minutes.
  7. Trim and chop the scallions.
  8. When the peppers are done, return the lamb to the skillet and add 1 tablespoon soy sauce and the scallions. Toss everything to combine. Taste and adjust the seasoning, and serve.

— Recipe from How to Cook Everything Fast