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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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May 09, 2015

Cumin & Coriander Lamb Stir-Fry

By Worker Bee
20 Comments

Lamb Stirfry 3Stir-fries are a perfect weeknight meal. A stir-fry has meat, it has veggies, and everything is sautéed quickly in the same skillet (or wok). But when your stir-fry starts tasting the same, week after week, it’s easy to get bored. One simple way to change-up your standard stir-fry is to skip beef, pork and chicken and go for lamb instead.

It’s funny that lamb is rarely used in stir-fries because it’s really very good. Lamb tastes great with most Asian-inspired marinades and sauces, and it’s also really delicious if you want a whole new kind of stir-fry, one flavored by toasted cumin and coriander seeds, the warm heat of Sichuan peppercorns and fresh, cool herbs.

Besides offering variety and great flavor, grass fed lamb is near perfect meat, containing all 8 essential amino acids, several B vitamins, niacin, zinc, iron and lots of conjugated linoleic acid (CLA). Here in the US, lamb is often overlooked at the meat counter or saved for a special occasion. But this lamb stir-fry recipe shows how easy it is to work lamb into a regular weeknight meal: slice it thinly, season it, and throw it in a hot skillet for just a few minutes. Other easy-to-make and easy to love lamb meals are harissa lamb chops, lamb meatballs, and lamb stew.

Servings: 4

Time in the Kitchen: 45 minutes

Ingredients:

Primal

  • 1 1/3 pounds boneless leg of lamb, cut into very thin strips (600 g)
  • 2 teaspoons cumin seeds (10 ml)
  • 1 teaspoon coriander seeds (5 ml)
  • 1 teaspoon Sichuan peppercorns (5 ml)
  • 2 garlic cloves, pressed or finely chopped
  • ½ teaspoon salt (2.5 ml)
  • 3 tablespoons melted coconut oil, divided (45 ml)
  • 1 red onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 2 teaspoons red wine vinegar (10 ml)
  • 1/3 cup finely chopped fresh cilantro (80 ml)
  • 2 tablespoons finely chopped fresh mint (30 ml)

Instructions:

Heat cumin and coriander seeds and peppercorns in a skillet over medium-high heat until fragrant and lightly toasted, about 2 minutes. Let cool, then transfer to a spice grinder/coffee grinder to very finely chop (or use a chef knife).

Mix the spices with 1 tablespoon/15 ml coconut oil (or olive oil) and the garlic and salt. Rub the mixture all over the lamb slices.

Heat a large skillet over medium-high heat until the pan is really hot. Add 2 tablespoons of coconut oil. Once the oil is hot, cook the lamb in two batches so the pan isn’t overcrowded, adding more coconut oil for the second batch if needed. Each batch of meat should be nicely browned on both sides in little more than 4 minutes.

Primal

Transfer the lamb to a serving platter and set aside. Add the carrots and red onion to the skillet. Add more oil if needed. Cook until onions are just getting soft, about 5 minutes.

Add the bell pepper. Cook a few minutes more.

Add the lamb back to the skillet. Drizzle in the red wine vinegar. Cook just a minute or two until the vinegar cooks off the meat is heated.

Add cilantro and mint before serving.

stir fry

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20 Comments on "Cumin & Coriander Lamb Stir-Fry"

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Brent
Brent
2 years 1 month ago

Oh yeah. The last time I was in Malaysia I pigged out on lamb curry with some (ok, a lot) of spinach and assorted greens thrown in. Lamb is so very delicious!

felixfelicis
felixfelicis
2 years 1 month ago

I love grass-fed lamb as much as the next person (so tender and delicious), but must admit, I don’t buy it too often simply because (gulp)…I feel bad! Why is it easier to eat a full grown animal??

His Dudeness
His Dudeness
2 years 1 month ago

The cuter the animal, the better the flavor. See also: veal and duck.

abby
abby
2 years 1 month ago

I have actually eaten bunny rabbit, and can confirm this theory.

Shary
Shary
2 years 1 month ago

Looks good, but I would probably use beef instead. The idea of eating baby animals is offputting. I’m not THAT much of a meat eater.

Time Traveler
Time Traveler
2 years 1 month ago
I love anything lamb and other then lambs chops, 7 hours slow roasted shoulder rather the leg and lambs heart and liver which are milder and tastier then those from a cow. Tip: Instead of coconut oil try your recipe with thinly sliced leeyeh (snow white sheep’s tail fat). It’s very tasty and can be incorporated into various dishes like home made Shawarma made with thinly sliced beef rump with grounded cinnamon, cardamon. black pepper and salt, or incorporated into hamburgers, grounded kebab patties or interspersed between sirloin chunks, or on it’s own as cubes on a skewer. I routinely… Read more »
Yash Chheda
2 years 1 month ago

Mark, I’m a vegetarian, but these recipes leave me drooling all over the floor. I just might convert. 🙂

JoanieL
JoanieL
2 years 1 month ago

For those concerned about eating baby animals, I’m afraid that you might already be doing so:

Beef/Veal: At 6-7 months, the calf is slaughtered for veal. At 14 months or 1200 pounds, it’s slaughtered for beef.
Lamb/Mutton: Up to one year old is lamb. Over one year old is mutton.
Chickens: Grocery store chickens are slaughtered at about 6 weeks. Free range or organic chickens are slaughtered at around 14 weeks.
Pigs for pork and bacon get slaughtered at 4-12 months of age.

Here’s some info about other animals’ life spans before slaughter: http://animalaid.org.uk/h/n/YOUTH/farming//1957//

felixfelicis
felixfelicis
2 years 1 month ago

Well then, screw it, I’m eating more lamb

Cody
Cody
2 years 1 month ago

Isn’t it strange that certain people in the paleo community appear to be squeamish about eating young animals and yet we consume baby chickens (eggs) by the dozen? 🙂

Shary
Shary
2 years 1 month ago

Seriously? Do you really think all eggs are fertile and contain baby chickens?

Cody
Cody
2 years 1 month ago

Seriously, if you look at the little 🙂 at the end of the comment, you should’ve realized the comment was not meant to be taken seriously.

Shary
Shary
2 years 1 month ago

Sorry, but your humor was far from obvious. All I saw was a dumb comment. A smiley face can mean a lot of things.

Christopher Sarsfield
Christopher Sarsfield
2 years 1 month ago

I think lamb can be a slight misnomer. I butcher our lambs at 11 months (sometimes later for my own use). Pigs however never make it past 7 months. To be called lamb and sold you have to butcher before a year. The point is – meat lambs are not really butchered as “babies”.

Lyn
Lyn
2 years 1 month ago

Sometimes it is obvious you aren’t Australian. Nothing unusual in lamb stir fry around here. I will admit tonight is roast lamb backstrap, though. Usually have lamb 2 or three times a week.

Sarah Steffens Ikegami
2 years 1 month ago

This looks great! I forget to make lamb stir-fry, even though it’s one of my favorite dishes to order out at Chinese restaurants. Thanks for the great recipe!

Trish
Trish
2 years 1 month ago

Having made a most delicious lamb stew last night, I welcome any and all lamb recipes! Eat ALL the tasty baby animals! 😀

Jessica
2 years 1 month ago

This post is so timely! I have JUST been thinking about how boring my stir frys have become! Thanks so much for posting this and other yummy recipes. Tonight’s dinner, here we come!

Jennifer
Jennifer
2 years 1 month ago

Just made this tonight, and loving it. Thanks Mark! This is a delicious, welcome break from my standard chicken & veggies with ginger and garlic!

Jane Doe
1 year 7 months ago

Just to put things in perspective for all of you who are envisioning fluffy baby lambs led to the slaughter, a sheep under 1 year of age is marketed as “lamb”. They are breeding age by 7 months, often sooner…. MUCH sooner in the case of the males. I raised sheep and goats for years and I bred my girls when they reached 9 months old. Feeder lambs at market are lighter weight lambs running 60-90 while the average weight of a slaughter lamb in the US is around 135 pounds… that ain’t no baby.

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