Cumin-Lamb Stir Fry


While you may associate stir fry with Chinese food, the technique lends itself well to Middle Eastern flavors, as it does here in this delicious lamb stir fry. For many home cooks, lamb can be a hit or miss situation—overcooking makes for tough meat. Not here! Stir frying the lamb also ensures tender meat by quickly cooking thin strips of lamb. Paired with bell peppers and onions in a cumin-soy sauce—you’ll avoid any sort of gamey taste that might intimidate some eaters. The suggested serving is with jasmine rice, but if you want to get a serving of whole grains in, brown rice, quinoa, or barley would all taste delicious.

Cumin-Lamb Stir Fry
Photo: Victor Protasio
Hands On Time:
25 mins
Total Time:
25 mins
4 servings


  • 1 cup low-sodium beef broth

  • 3 tablespoons tamari

  • 2 tablespoons cornstarch

  • 2 tablespoons rice vinegar

  • 2 tablespoons canola oil, divided

  • 12 ounces boneless lamb shoulder, cut into thin strips

  • ½ teaspoon kosher salt

  • ¾ teaspoon black pepper

  • 1 tablespoon cumin seeds

  • 1 yellow bell pepper, thinly sliced

  • 1 yellow onion, thinly sliced

  • Steamed rice, for serving

  • Fresh cilantro leaves and tender stems, for serving


  1. Whisk beef broth, tamari, cornstarch, and vinegar in a bowl.

  2. Heat 1 tablespoon of the oil in a large skillet over high. Season lamb with salt and pepper. Add lamb and cumin to skillet and cook, stirring often, until browned, about 4 minutes. Remove from skillet.

  3. Add remaining 1 tablespoon oil to skillet. Add bell pepper and onion and cook, stirring often, until vegetables are slightly softened, about 5 minutes. Return lamb to skillet along with cornstarch mixture and bring to a boil. Cook, stirring, until sauce is thickened, about 1 minute.

  4. Serve over rice and top with cilantro.

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