Spicy Stir-Fried Cumin Beef | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spicy Stir-Fried Cumin Beef

1 hour 35 minutes active

Spicy Stir-Fried Cumin Beef

Once cooking begins, things move along quickly, so have all your ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy cumin 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 very thinly sliced (freeze the lamb for about 30 minutes before slicing). The chili pods are perfectly edible, but we ate around them. Serve with steamed white rice.

4

Servings

Tip

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.

1 hour

35 minutes active

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