Lamb with Onion Stir-Fry

This lamb with stir-fry is full of intense flavor, very aromatic and tastes wonderful when paired with steamed rice. This lamb stir-fry recipe is a breeze to cook as it is not that complicated at all. Once you have all the spices ready, add everything in a bowl, marinade the lamb, wait for the marinade to work its charm, then just stir the lamb in the pan, add onion, and, there, a plate of tasty lamb stir-fry is ready. Very simple, isn’t it?

Lamb’s texture is firmer than chicken and I’d say lamb meat is a bit gamy, with a strong and distinct flavor. If you do not like the distinct flavor, you can basically replace lamb with other meat like pork or beef. Also, for this lamb with onion stir-fry recipe, you can add more (or reduce less) red chili flakes if you like it spicier.

Tip: I think it’s best to leave the lamb get marinated overnight as all the spices will penetrate the meat better.

Ingredient:

• 1 lb boneless lamb – thinly sliced
• 3 cloves garlic – minced
• ½ medium-sized onion – chopped
• 1 tablespoon olive oil
• 1 tablespoon Shaoxing wine

Dry Spices:

• 1 tablespoon red chili flakes (or less or more if desired)
• 1 tablespoon cumin seed
• ½ tablespoon fennel seed
• ½ tablespoon five-spice powder
• A dash of salt and pepper

Direction:

• Put together all the dry spices ingredients in a blender or food processor. Blend the dry spices coarsely or until some of the cumin and fennel seed got crushed.
• In a large bowl, add lamb, garlic, olive oil, Shaoxing and the dry spices. Mix well and let it marinade for at least 1 hour, or best if leave it overnight.
• Heat up the pan under medium heat.
• Once heated, add the marinated lamb onto the pan. Stir fry the lamb until half way done or about 3 minutes.
• Add the onion and stir more for another 5 minutes or until the lamb changed color and the onion becomes translucent.
• Serve it with steamed rice and enjoy!