Exotic, lush and full of flavor! This elegant recipe pairs nicely with our Jana Cathedral Cabernet Sauvignon.
3 tbsp. canola oil
2 tbsp. ground cumin
1 1/2 tsp. crushed red pepper
1 tbsp. low-sodium soy sauce
1 tbsp. cornstarch
2 tsp. toasted sesame oil
1 tsp. sugar
Kosher salt and freshly ground black pepper
1 1/4 lbs. trimmed boneless lamb shoulder, thinly sliced
1 large white onion, cut into 1 1/2 inch pieces
2 scallions, thinly sliced
1/2 cup cilantro leaves
1/4 cup low-sodium chicken broth
Steamed rice, for serving
1) In a large bowl, combine 2 tbsp. of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 tsp. each of salt and pepper. Add the lamb and onion and turn to coat. Let stand for 10 minutes.
2) Heat a large cast-iron skillet until very hot. Add the remaining 1 tbsp. of canola oil and swirl to coat. Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any browned bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice and steamed vegetables.
Courtesy of Food & Wine, Contributed by Grace Parisi