Sizzling Cumin Lamb with Charred Peppers

By Sprig Originals ✓ · cooked up in Sprig

Thin slices of lamb shoulder hit a screaming-hot skillet, get tossed in toasted cumin, chili and Sichuan peppercorn, then finish with blistered peppers and a fistful of scallions. It's the street-cart smell of Xinjiang lamb skewers in a 15-minute stir-fry, spooned over buttery sesame cauliflower rice instead of noodles — high fat, almost no carbs, and loud with spice.

Ingredients

• 1.5 lb boneless lamb shoulder, sliced 1/8-inch thick against the grain
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 1/4 tsp xanthan gum

• 1.5 tbsp whole cumin seeds
• 1 tsp Sichuan peppercorns
• 2 tsp Korean or Sichuan coarse chili flakes
• 1 tsp kosher salt
• 1/2 tsp ground white pepper

• 3 tbsp avocado oil or other high-heat oil
• 6 cloves garlic, thinly sliced
• 1 medium red bell pepper, cut into 1-inch pieces
• 6 shishito or Anaheim peppers, halved lengthwise
• 6 scallions, cut into 2-inch batons
• 1 tbsp soy sauce
• 1/2 cup fresh cilantro leaves and tender stems
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges

• 20 oz riced cauliflower (fresh or frozen)
• 2 tbsp unsalted butter
• 1 tbsp toasted sesame oil
• 1/2 tsp kosher salt

Instructions

1. Freeze the lamb shoulder for 20 to 30 minutes until firm at the edges, then slice it as thinly as you can (about 1/8 inch) against the grain. In a bowl, toss the lamb with the soy sauce, Shaoxing wine, sesame oil and grated ginger, then sprinkle the xanthan gum over the top and mix hard with your hands for 30 seconds until the meat feels slick and coated. Let it sit at room temperature for 15 minutes.
2. Make the spice mix: toast the cumin seeds and Sichuan peppercorns in a dry skillet over medium heat for 2 to 3 minutes, shaking constantly, until fragrant and a shade darker. Cool for 2 minutes, then crush coarsely in a mortar or under the flat of a heavy knife. Stir in the chili flakes, 1 teaspoon salt and the white pepper.
3. Cook the cauliflower rice: melt the butter in a large skillet over medium-high heat, add the riced cauliflower and 1/2 teaspoon salt, and cook 6 to 8 minutes, stirring every minute, until the moisture has cooked off and some grains are lightly browned. Off heat, stir in the 1 tablespoon sesame oil, cover, and set aside.
4. Heat a 12-inch cast-iron or carbon-steel skillet over high heat for 2 full minutes, until a drop of water vaporizes instantly. Add 2 tablespoons of the avocado oil, then spread half the lamb in a single layer. Do not touch it for 90 seconds, then stir-fry 1 minute more until deeply browned. Transfer to a plate and repeat with the remaining lamb, adding no extra oil.
5. Add the last 1 tablespoon of oil to the empty pan, drop the heat to medium-high, and add the sliced garlic, bell pepper and shishito peppers. Stir-fry 2 to 3 minutes, until the peppers are blistered in spots but still snappy.
6. Return all the lamb and any juices to the pan, sprinkle over the cumin spice mix, and toss constantly for 1 minute so the spices toast against the hot metal. Add the 1 tablespoon soy sauce and the scallions and toss 30 seconds more, just until the scallions wilt.
7. Pile the sesame cauliflower rice onto plates or a platter, spoon the sizzling lamb and peppers over the top with all the pan oil, and scatter with cilantro and toasted sesame seeds. Serve immediately with lime wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem