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Burmese Chili Lamb with Cumin and Mustard Seeds

Burmese Chili Lamb with Cumin and Mustard Seeds

A delightful Burmese Chili Lamb with Cumin and Mustard Seeds dish that combines tender lamb with vibrant veggies in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: Burmese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 pound American lamb (leg or shoulder) sliced thin for quick cooking and tenderness
  • 1 teaspoon Salt enhances the natural flavors of the lamb
  • 1 teaspoon Ground black pepper adds warmth and complexity
  • 2 tablespoons Cornstarch creates a crispy texture
For the Stir-Fry
  • 2 tablespoons Wok or peanut oil ideal for high-heat cooking
  • 1 tablespoon Cumin seeds infuse warm, earthy notes
  • 1 teaspoon Black mustard seeds adds flavor and pop
  • 3 tablespoons Soy sauce adds umami
  • 1 tablespoon Rice vinegar balances richness
  • 1 teaspoon Sugar adds sweetness
For the Veggies
  • 2 cups Green veggies (snap peas, snow peas, asparagus, green beans) packed with freshness
  • 1 medium Red bell pepper adds sweetness and color
  • 1 medium Onion sliced for base flavor
  • 3 cloves Garlic enhances flavor
  • 1 medium Jalapeño finely minced for spice
  • 2 dried Thai chiles adds heat
  • 1 teaspoon Chili flakes to taste for spice
  • 1 cup Thai basil leaves for garnish

Equipment

  • Wok or Large Skillet

Method
 

Cooking Instructions
  1. Start by heating your wok or a large skillet over high heat. Pour in the wok or peanut oil; it should shimmer within moments.
  2. In a mixing bowl, toss the thinly sliced lamb with cornstarch, salt, and black pepper until it's completely coated.
  3. Add the cumin seeds and black mustard seeds to the pan. Sauté until they release their aroma, about 30 seconds.
  4. Add the coated lamb to your sizzling wok. Stir-fry it until browned and cooked through, about 3-5 minutes.
  5. Pour in the soy sauce, rice vinegar, and sugar over the lamb. Toss to ensure even coating, cooking for another minute.
  6. Add your green veggies, red bell pepper, onion, garlic, jalapeño, dried Thai chiles, and chili flakes. Stir-fry until veggies are tender-crisp, around 3-4 minutes.
  7. Remove the pan from heat and finish with a handful of Thai basil leaves. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Optional: Serve with jasmine rice for a heartier meal.

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