Spicy Lamb & Carrot Stir-Fry

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spicy lamb and carrot stir-fry
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  • 4Servings


  • 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


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

2. 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.

3. 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.