Lamb with Cumin and Chiles

Ingredients

• 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess fat and gristle
• Neutral oil, for marinade and cooking
• 4 tablespoons cumin seeds, toasted till fragrant, divided
• 3 garlic cloves, roughly chopped
• 2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine, or dry sherry
• 1 small onion, cut into short, thin slices
• 3 scallions, thinly sliced
• 2 jalapeños , stemmed, seeded, and chopped
• Fresh cilantro, roughly chopped, for garnish if desired

Directions

1. In a bowl, mix the lamb with 1 tablespoon of oil, 3 tablespoons of the cumin seeds, the garlic, soy sauce and rice wine. Set it aside to marinate while you get the remaining ingredients ready, or for as long as 1/2 hour.
2. Set a wok or large, sturdy skillet over high heat, then add just enough oil to lightly coat the surface. Once the pan is very hot, spread the lamb out in 1 layer. Sear it deeply on 1 side, then turn it so the other sides can brown too. After that first crust forms, stir it around regularly so the cumin does not burn.
3. Add the onions with a pinch of salt, scraping the pan as they cook to loosen the browned bits. Once the onions pick up a little color, pour in enough water to reach halfway up the lamb. Bring the pan to a boil, then lower the heat to a steady, moderate simmer. Continue simmering until the lamb is tender, adding more water whenever the pan starts to look too dry.
4. When the lamb is nearly tender and most of the liquid has cooked off, stir in the scallions, jalapeños and remaining cumin. Cook, stirring often, until the jalapeños soften but keep their bright green color. Taste and adjust with salt, sugar or soy sauce as needed, then add cilantro if you’re using it. Serve over rice or noodles, or tuck into a crusty bun.