Spicy Lamb & Carrot Stir-Fry

By Realtychick

Ingredients

• 1 pound boneless leg of lamb, trimmed and thinly sliced
• 3 cloves garlic, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 3 tablespoons canola oil
• 1 large onion, sliced
• 1/2 pound carrots, thinly sliced on an angle
• 3 cups cooked long-grain brown rice
• 1/2 cup cilantro

Details

Servings 4

Preparation

Step 1

In a medium bowl, combine the lamb, garlic, soy sauce, cumin and crushed red pepper. Let marinate 10 minutes.

In a large skillet or wok, heat 1 tbsp. oil over medium-high. Cook the onion and carrots, stirring, until crisp-tender, about 5 minutes; transfer to a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over high. Add the lamb in a single layer. Cook, without stirring, until browned on the bottom, about 2 minutes, then cook, stirring, until cooked through, about 2 minutes more. Add the onion and carrots; cook, stirring, until warmed through, about 2 minutes. Serve with the rice and garnish with the cilantro.