Stir-Fried Lamb With Chili, Cumin And Garlic

• 1 1/2 lbs lamb shoulder
• 1 tablespoon cumin seed
• 1/2 teaspoon crushed red pepper flakes (to taste)
• 1 tablespoon chopped garlic
• 1 tablespoon soy sauce
• salt & freshly ground black pepper
• grapeseed oil (or other neutral tasting oil)
• 1 cup trimmed and roughly chopped scallion (optional)
• chopped fresh cilantro leaves (to garnish) (optional)

1. Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).
2. Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.
3. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
4. When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
5. If you want a slightly saucier mixture, stir in 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.

lamb shoulder, cumin, red pepper, garlic, soy sauce, salt, grapeseed oil, scallion, fresh cilantro

Taken from www.food.com/recipe/stir-fried-lamb-with-chili-cumin-and-garlic-498539 (may not work)