Low Sodium Cumin Lamb
Experience the bold, aromatic flavors of "Low Sodium Cumin Lamb," a healthier twist on the classic dish featuring tender slices of lamb shoulder infused with earthy spices and vibrant aromatics. This recipe combines the robust warmth of ground cumin and whole cumin seeds with a hint of heat from red chili flakes, balanced by the tang of rice vinegar and the umami depth of low sodium soy sauce. Marinated to perfection and stir-fried in a hot skillet, the lamb achieves a tantalizing sear while staying wonderfully juicy. Finished with a fresh sprinkle of cilantro, a touch of scallions, and a squeeze of lime, this quick 50-minute dish not only delivers on flavor but keeps the sodium in check. Ideal for weeknight dinners or gatherings, serve it with steamed rice or flatbreads for a wholesome and satisfying meal.
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Recipe Information
Ingredients
- 1 pound Lamb shoulder
- 2 tablespoons Ground cumin
- 1 tablespoon Whole cumin seeds
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Red chili flakes
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 Scallions, chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 Lime wedges
Instructions
Trim and cut the lamb shoulder into thin slices, about 1/4 inch thick.
In a large bowl, mix the ground cumin, whole cumin seeds, minced garlic, minced ginger, red chili flakes, low sodium soy sauce, rice vinegar, and ground black pepper to create a marinade.
Add the lamb slices to the marinade, ensuring each piece is well coated. Allow it to marinate for at least 15 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Remove the lamb from the marinade, allowing any excess to drip off, and add it to the skillet in batches to avoid overcrowding.
Cook the lamb for about 3-4 minutes on each side, or until it's browned and cooked through.
Transfer the cooked lamb to a plate and cover with foil to keep warm while you cook the remaining batches.
Once all lamb is cooked, add chopped scallions to the pan and stir-fry briefly for about 1 minute.
Return all the lamb to the skillet, toss to combine with the scallions, and heat through for another minute.
Remove from heat, transfer to a serving dish, and garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the dish to add a burst of fresh flavor.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 1.8 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1905 mg | 41% | |
*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.
