INGREDIENTS
1 lb boneless leg of American lamb, cut into roughly ¼” x 2” strips
1 tsp kosher salt
1 tsp baking soda
¼ cup neutral oil
3 dried red chiles, chopped
1 tsp whole cumin
1 tsp mustard seed
1 medium white onion, peeled, sliced
4 cloves garlic, peeled, sliced
2 red bell pepper, sliced
1 green bell pepper, sliced
3 stalks celery, sliced
¼ tsp ground black pepper
¼ cup cilantro, chopped
Kosher salt, to taste
DIRECTIONS
Prep
Massage lamb with salt and baking soda. Let marinate 1 hour to tenderize.
Thoroughly rinse lamb and pat dry with paper towels. Reserve.
Cook
Heat a wok or large skillet with oil over high heat until the oil is slick and shiny. Add chiles, cumin, and mustard seed, and fry for 15 seconds. Add onion and garlic with a dash of salt. Continue to stir fry until onions are translucent and browning slightly at the edges, 1-2 minutes. Add lamb slices and continue to stir fry until lamb is browning at edges, 2-3 minutes. Add red bell pepper, green bell pepper, celery with another dash of salt. Stir-fry until peppers have deepened in color, 2-3 minutes.
Remove from heat. Add black pepper and stir.Season with salt to taste. Garnish with cilantro, if desired. Serve over rice or noodles.
Note: USDA recommends an internal temperature of 145F with a 3 minute rest
