Tingling, Baby: How To Make Cumin Lamb Stir-Fry At Home

• 1 pound boneless leg of lamb
• 2 tablespoons ground cumin
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon sesame oil, toasted
• 2 cloves garlic, finely minced
• 3 - 4 Sichuan peppercorns, crushed as best you can
• 1 teaspoon kosher salt
• 2 - 3 tablespoons peanut oil or toasted sesame oil
• 5 hot dried red Asian chiles (the little skinny ones)
• 1/2 cup raw peanuts, optional
• 1 bunch scallions, cut into 3-inch lengths

1. Place the lamb on a cutting board and slice it into strips as thin as you can manage using a sharp 8- to 10-inch chefs knife.
2. (Chilling the meat beforehand will make it easier to slice; place the package from your butcher in the freezer for 20 minutes.)
3. If the strips are wider than 1/2-inch, stack them a few at a time and cut lengthwise in half.
4. Mix all the marinade ingredients well in a medium bowl and then toss the meat with it, coating thoroughly.
5. Its best to allow this to sit overnight, covered, in your fridge, but if you dont have time, let it marinate, uncovered, at room temperature for 1 hour.
6. Heat a large wok or skillet over high heat until smoking hot.
7. Add 1 tablespoon of oil, then add the chiles and peanuts if using and let them sizzle until they start to blister and take on color.
8. Add the meat and stir-fry until just cooked with some browning, about 2 minutes.
9. If you need to add more oil to make the browning happen, then add a little more now and cook for 1 minute longer.
10. Use a spoon to pull the meat and chiles out of the pan and onto a waiting plate.
11. Add more oil to your wok and get it very hot before adding the scallions.
12. Stir-fry the scallions just until they turn bright green, about 2 minutes.
13. Return the meat and chiles to the pan and toss for a few moments longer, just until everything is hot but not so long that the scallions get mushy, about a minute or less.
14. Serve immediately over rice.

lamb, ground cumin, soy sauce, rice wine, sesame oil, garlic, sichuan, kosher salt, peanut oil, chiles, peanuts, scallions

Taken from www.foodrepublic.com/recipes/tingling-baby-how-to-make-cumin-lamb-stir-fry-at-home/ (may not work)