Spicy Stir-Fried Cumin Beef (Wok Version)
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling35 minutes active
Once cooking begins, things move along quickly, so have all ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy flavor and crunchy texture. Breaking some of the chilies in half released the seeds, giving the dish assertive spice; leave the chilies whole for a milder version. We also loved this dish made with 1½ pounds of lamb leg or shoulder, trimmed and thinly sliced (freeze the lamb for about 30 minutes before slicing). The chili pods are edible, but we ate around them. Serve with steamed white rice.
Don’t make this dish in a tight space. Toasting the chilies and searing the meat produced a fair amount of smoke and fumes. Turn your hood vent to high before beginning, or open a window or two.
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