Gluten-Free Cumin Lamb
Savor the bold and aromatic flavors of this Gluten-Free Cumin Lamb, a quick and delectable stir-fry dish perfect for weeknight dinners or special gatherings. Featuring tender strips of boneless lamb shoulder marinated in a fragrant blend of ground cumin, garlic, ginger, chili flakes, and gluten-free soy sauce, this recipe bursts with rich, savory goodness. Vibrant vegetables like red onion, green bell peppers, and crisp spring onions add texture and color, while coriander seeds and fresh herbs provide a delightful finishing touch. With just 20 minutes of prep time and a fast 30-minute cook time, this gluten-free, protein-packed dish serves four and pairs beautifully with rice or quinoa for a hearty, crowd-pleasing meal. Whether you're adhering to a gluten-free diet or simply enjoy bold, spice-forward dishes, this recipe is sure to delight your taste buds!
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Recipe Information
Ingredients
- 500 g Lamb shoulder, boneless
- 2 tsp Ground cumin
- 4 pieces Garlic cloves
- 1 inch Fresh ginger
- 1 tsp Dried chili flakes
- 1 tsp Coriander seeds
- 2 tbsp Gluten-free soy sauce
- 3 tbsp Vegetable oil
- 1 medium Red onion
- 1 medium Green bell pepper
- 2 pieces Spring onions
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Fresh coriander leaves
Instructions
Cut the boneless lamb shoulder into thin strips, approximately 5cm long and set aside.
Mince the garlic and grate the ginger.
In a large mixing bowl, combine the lamb strips, ground cumin, minced garlic, grated ginger, dried chili flakes, coriander seeds, gluten-free soy sauce, salt, and pepper. Mix well to coat the lamb evenly.
Cover the bowl and let the lamb marinate at room temperature for about 15 minutes to allow the flavors to develop.
While the lamb is marinating, slice the red onion and green bell pepper thinly. Chop the spring onions finely, separating the white and green parts.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the red onion to the hot oil and stir-fry until translucent, about 2-3 minutes.
Increase the heat to high and add the marinated lamb strips to the skillet. Stir-fry the lamb until browned and cooked through, approximately 5-7 minutes.
Add the green bell pepper and the white parts of the spring onions. Stir-fry for an additional 3-4 minutes until the bell pepper starts to soften.
Adjust seasoning with more salt and black pepper if needed.
Garnish the dish with the green parts of the spring onions and freshly chopped coriander leaves.
Serve the Gluten-Free Cumin Lamb hot, accompanied by your choice of gluten-free sides such as rice or quinoa.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 10.9 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
