Cumin lamb stir fry
Sizzling lamb with cumin, chilli and spring onion. Smoky, fragrant and ready before the rice is.
- Time25 min
- LevelEasy
- Costabout £2.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice, cook it in boiling water for 10 minutes, drain and leave covered.
10 min - 2
Toss the lamb with the cornflour and soy sauce. Toast the cumin seeds in a dry wok for 30 seconds, then crush them roughly.
- 3
Heat the oil in the wok until smoking. Fry the lamb in two batches for 2 minutes each until browned. Lift out.
4 min - 4
Fry the onion and pepper for 3 minutes. Add the garlic, chilli flakes and crushed cumin and cook for 30 seconds.
3 min 30 s - 5
Return the lamb with the spring onions and vinegar. Toss for 1 minute.
- 6
Serve over the rice with the coriander scattered over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.