Recipe provided by | FEASTING AT HOME

Servings: 2-3 Preparation Time: 15 minutes Cook Time: 15 minutes

INGREDIENTS

1 pound American lamb (Leg of Lamb or lamb shoulder), fat and sinew trimmed, thinly sliced, across grain, into ⅛ -¼ inch bite-sized pieces.

2 teaspoons wok or peanut oil

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1-1/2 teaspoon cumin seeds – or use ground cumin

1 teaspoon black mustard seeds ( or regular mustard seeds)

STIR FRY SAUCE

3 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1-2 tablespoons wok oil or peanut oil

1-2 cups green veggies- snap peas, snow peas, asparagus, green beans

1 red bell pepper, sliced

1/2 an onion, sliced

2 tablespoons garlic, rough chopped

2 tablespoons finely minced jalapeño (= 1 ½ stars) For more heat, add more. (I like 3 Tablespoons)

6 small dried Thai chiles

1/4 to 1/2 teaspoon dried chile flakes, more to taste

10 Thai basil leaves, plus extra for garnish, ( or use regular basil)

DIRECTIONS

Cut and toss the lamb with the olive oil, cornstarch, salt and pepper. Set aside.

Toast the cumin and mustard seeds in a dry wok over medium heat until fragrant and golden. Grind with a mortar and pestle. Set aside.

Stir the stir fry sauce ingredients together in a small bowl. Prep and gather the remaining ingredients and place near the stove.

Heat 1-2 tablespoons oil in a wok or large cast iron skillet over medium high heat. Add the lamb and sear both sides until each side is golden. Place the lamb on a paper towel lined bowl or plate.

Add the onion and veggies to the wok and continually stir, over medium high heat until they become slightly charred and tender, about 4-5 minutes. Make a well in the center of the pan, (scooting veggies to the sides) add a few drops of oil and then add the jalapeño and garlic and fry for 1-2 minutes. Add the Thai chilies and the lamb back into the wok. Toss a few times, heating the lamb back up a little, then pour in the stir-fry sauce and the ground cumin and mustard seeds. Cook for 1-2 minutes. Taste. Sprinkle with chili flakes according to taste. Right before serving toss in Thai basil leaves.

Serve this over rice or on its own.