Name: Burmese Chili Lamb with Cumin: A Spicy Delight to Savor
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Burmese
Ingredients: 1 lb American lamb (leg or shoulder) (sliced thin for quick cooking); 2 tbsp wok or peanut oil (key oil for authentic stir-fry flavor); 2 tbsp cornstarch (helps create a crust on the lamb); 1 tsp salt (essential for flavor); 1 tsp ground black pepper (adds warmth); 1 tbsp cumin seeds (toasted for nutty aroma); 1 tbsp black mustard seeds (add crunch when cooked); 3 tbsp soy sauce (provides umami and saltiness); 1 tbsp rice vinegar (adds acidity); 1 tbsp sugar (rounds out flavors); 2 cups green veggies (snap peas, snow peas, asparagus, green beans); 1 medium red bell pepper (for sweetness); 1 medium onion (sliced); 4 cloves garlic (rough chopped); 1 medium jalapeño (finely minced); 2 dried Thai chiles (adds heat); 1 tsp chili flakes (to taste); 1 handful Thai basil leaves (for garnishing)

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Burmese Chili Lamb with Cumin and Mustard Seeds is a dish that truly embodies the vibrant flavors of Burmese cuisine. This delightful recipe perfectly balances the rich and savory notes of lamb with the intense heat of chili and the nutty aroma of toasted spices. As you savor each bite, the combination of tender meat and colorful vegetables creates a feast for both the eyes and the palate. Let’s dive into this flavorful journey!

Why You’ll Love This Burmese Chili Lamb with

This dish is not just about heat; it’s a full-bodied experience! Here are a few reasons to love this Burmese Chili Lamb Recipe:

Fast and easy to prepare, perfect for busy weeknights.
Rich in protein and vibrant veggies, making it a wholesome meal.
Customize the spice level to suit your taste.
Perfect for meal prep, great for leftovers.
Offers a unique twist on traditional lamb dishes.
Ideal for impressing guests at dinner parties.

This Burmese Spicy Lamb Dish is sure to become a family favorite!

Ingredients for Burmese Chili Lamb with

Gather these items:

1 lb American lamb (leg or shoulder) (sliced thin for quick cooking)
2 tbsp wok or peanut oil (key oil for authentic stir-fry flavor)
2 tbsp cornstarch (helps create a crust on the lamb)
1 tsp salt (essential for flavor)
1 tsp ground black pepper (adds warmth)
1 tbsp cumin seeds (toasted for nutty aroma)
1 tbsp black mustard seeds (add crunch when cooked)
3 tbsp soy sauce (provides umami and saltiness)
1 tbsp rice vinegar (adds acidity)
1 tbsp sugar (rounds out flavors)
2 cups green veggies (snap peas, snow peas, asparagus, green beans)
1 medium red bell pepper (for sweetness)
1 medium onion (sliced)
4 cloves garlic (rough chopped)
1 medium jalapeño (finely minced)
2 dried Thai chiles (adds heat)
1 tsp chili flakes (to taste)
1 handful Thai basil leaves (for garnishing)

How to Make Burmese Chili Lamb with Step-by-Step

Step 1: Cut the lamb into thin bite-sized pieces and toss them in wok oil, cornstarch, salt, and pepper. Let it rest while you prepare the other ingredients.
Step 2: In a dry wok over medium heat, toast the cumin and mustard seeds until fragrant and golden. Grind them with a mortar and pestle and set aside.
Step 3: In a small bowl, stir together the soy sauce, rice vinegar, and sugar to create a flavorful stir-fry sauce.
Step 4: Heat 1-2 tablespoons of oil in a wok or large cast iron skillet over medium-high heat. Add the lamb and sear until golden brown, about 3-4 minutes. Transfer lamb to a paper towel-lined bowl.
Step 5: Add the onion and green veggies to the wok. Stir over medium-high heat until charred and tender, about 4-5 minutes. Create a well in the pan, add oil, jalapeño, and garlic, fry until fragrant.
Step 6: Add the Thai chilies and seared lamb back. Toss and pour in the stir-fry sauce and ground spices. Cook for another 1-2 minutes while mixing.
Step 7: Just before serving, toss in Thai basil leaves. Serve over rice or on its own.

Pro Tips for the Best Burmese Chili Lamb with

Keep these in mind:

Use fresh Thai basil for a fragrant finish.
Let the lamb marinate for an hour for deeper flavor.
Consider using gluten-free soy sauce for a gluten-free option.

Best Ways to Serve Burmese Chili Lamb with

Enjoy this dish with:

Steamed jasmine rice for a complete meal.
Warm naan or flatbreads for scooping.
Pair with a fresh cucumber salad to balance the heat.

How to Store and Reheat Burmese Chili Lamb with

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water if needed to prevent sticking. This dish is perfect for meal prep!

Frequently Asked Questions About Burmese Chili Lamb with

What’s the secret to perfect Burmese Chili Lamb with?

The secret lies in marinating the lamb and toasting the spices. This enhances the flavors and infuses the meat with rich, aromatic notes, making it a Delicious Burmese Lamb Chili.

Can I make Burmese Chili Lamb with ahead of time?

Absolutely! You can prepare the lamb and vegetables in advance, store them separately, and stir-fry fresh when you’re ready to eat. This is a great way to enjoy this Burmese Cuisine: Chili Lamb Dish on busy days.

How do I avoid common mistakes with Burmese Chili Lamb with?

To avoid overcooking, keep an eye on the lamb during the searing process. It should be golden brown and tender, not tough. Remember, this Burmese Lamb Chili is best when it’s juicy!

Variations of Burmese Chili Lamb with You Can Try

Here are some variations to explore:

Substitute lamb with chicken or tofu for a vegetarian option.
Add coconut milk for a creamy twist.
Include different vegetables like bell peppers or zucchini.

These adaptations ensure that this Easy Burmese Chili Lamb Recipe can cater to various dietary preferences!

Burmese Chili Lamb with Cumin: A Spicy Delight to Savor - Burmese Chili Lamb with - additional detail

For more tips on cooking lamb, check out this guide. If you’re interested in exploring more about Burmese cuisine, visit this page. You can also learn about the health benefits of lamb at this resource.