Having lamb readily available (there is almost always some in our freezer) leads me to make almost every lamb dish I come across. Some turn out better than others. This one is firmly in the area of “not bad, but not great”. It is basically a stir fry with noodles in place of rice.
I did make a few adjustments, some by choice, some by necessity.
- Left out the red pepper (the original title was “spicy cumin lamb)
- Used ground cumin instead of cumin seeds (cutting the amount in half)
- Doubled the amount of ground lamb (when it is a 1 pound package what else are you to do?)
- Used a little soy sauce and a little more broth as it turned out I didn’t have any hoisin sauce
From a timing standpoint, I seemed to cook everything a lot longer than what was called for. The veggies took awhile to get soft, at least as soft as I wanted.
Recipe taken from the November 2013 issue of Cooking Light.
- 7 ounces uncooked soba noodles (mine were whole wheat)
- 1/2 cup chicken broth
- 2 tablespoons rice vinegar
- 4 1/2 teaspoons hoisin sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon five spice powder
- 1 tablespoon dark sesame oil
- 1 teaspoon cumin seeds
- 3/8 teaspoon crushed red pepper
- 1 1/2 cups broccoli florets
- 1 cup snow peas, trimmed
- 1/2 cup thin slices red bell pepper
- 9 baby carrots, halved lengthwise
Cook noodles according to the package. Drain. Rinse and drain well.
Combine chicken broth and next 4 ingredients in a small bowl, stirring with a whisk.
Heat a large wok or skillet over medium high heat. Add lamb; cook until browned,maturing to crumble. Remove lamb from the pan with a slotted spoon; set aside.
Return pan to medium high heat. Add oil to the drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced.
Serve over noodles. Note – I added the noodles to the pan and combined everything there.