Cumin Lamb Stir-Fry with Charred Onions and Peppers

By Sprig Originals ✓ · cooked up in Sprig

Thin slices of lamb shoulder hit a screaming-hot skillet with toasted cumin, chili and Sichuan peppercorn, then get tossed with sweet charred onion and red pepper. A quick garlicky cauliflower rice soaks up every drop of the fragrant, spice-flecked pan juices. Grain-free, dairy-free and on the table in about 35 minutes.

Ingredients

• 1.5 lb boneless lamb shoulder or leg, sliced 1/8-inch thick against the grain
• 2 tbsp coconut aminos
• 1 tbsp arrowroot starch
• 2 tsp toasted sesame oil
• 1 tsp kosher salt

• 1 tbsp whole cumin seeds
• 1 tsp Sichuan peppercorns
• 1 tsp crushed red pepper flakes
• 1/2 tsp ground coriander
• 1/2 tsp black pepper

• 3 tbsp avocado oil
• 1 large yellow onion, cut into 1-inch petals
• 1 large red bell pepper, cut into 1-inch pieces
• 5 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 1 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 1 tsp honey
• 4 scallions, cut into 2-inch lengths
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 tbsp toasted sesame seeds

• 1 tbsp coconut oil
• 24 oz riced cauliflower (about 6 cups)
• 2 cloves garlic, minced
• 1/2 tsp kosher salt

Instructions

1. Freeze the lamb for 20 minutes to firm it up, then slice it as thinly as you can (1/8 inch) against the grain. In a bowl, toss the lamb with 2 tablespoons coconut aminos, the arrowroot starch, sesame oil and 1 teaspoon salt until every slice is coated. Let it sit at room temperature for 15 minutes while you prep everything else.
2. Toast the spices: put the cumin seeds and Sichuan peppercorns in a dry skillet over medium heat and toast for 60 to 90 seconds, shaking constantly, until fragrant and a shade darker. Transfer to a mortar or spice grinder, add the red pepper flakes, and crush coarsely — you want cracked, not powdered. Stir in the ground coriander and black pepper.
3. Make the cauliflower rice: heat the coconut oil in a large skillet over medium-high. Add the riced cauliflower and cook undisturbed for 3 minutes to let it brown, then stir in the minced garlic and 1/2 teaspoon salt and cook 3 to 4 minutes more, until tender but not mushy. Scrape into a bowl, cover, and set aside.
4. Wipe the skillet clean (or grab a large carbon steel or cast iron pan) and heat over high until just smoking, about 2 minutes. Add 1 tablespoon avocado oil, then the onion petals and bell pepper in a single layer. Sear without stirring for 2 minutes, toss once, and sear 1 minute more until charred at the edges but still crisp. Transfer to a plate.
5. Add 2 tablespoons avocado oil to the empty pan and let it shimmer. Spread half the lamb in a single layer and sear undisturbed for 90 seconds, until deeply browned, then stir and cook 30 seconds more. Push to one side, add the remaining lamb, and repeat. The pan should stay very hot — don't crowd it.
6. Add the sliced garlic and ginger to the lamb and stir-fry for 30 seconds, until fragrant. Sprinkle in the entire toasted spice mix and toss for 20 seconds so it blooms in the hot fat.
7. Return the charred onion and pepper to the pan. Add 1 tablespoon coconut aminos, the apple cider vinegar and the honey, and toss for 45 seconds until the lamb is glossy and just cooked through, with a little pink at the center of the thickest slices.
8. Kill the heat and fold in the scallions and half the cilantro. Serve immediately over the garlic cauliflower rice, showered with sesame seeds and the remaining cilantro.

Chef's tips

Nutrition (per serving, estimated)

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