Lamb and Leek
Another amazing and super fast recipe!
You will need literally 4 ingredients:
1 lb of thinly sliced lamb meat, I normally don’t try to slice my own. I buy a box from any Asian super market, the butcher can slice for you, or use the pre-packaged meats for hot pot!
2 stocks of leeks. If you use the giant wrist size American leeks, 2 is enough. If you also pick up the finger thick Asian leeks, please use a small bundle. I have never had enough of leeks in this dish. So to me, the more the merrier.
1 tsp ground cumin, yes, this cumin elevates the flavor and aroma of this dish incredibly.
1 tsp light soy
Method:
Thoroughly wash leeks under running water. Leeks tend to hide sand between layers close to the root. I like to cut off the root, and cut along the leek to slice it in half. Then I cut the leek into 1 inch sections, give or take. Using my fingers, I separate the layers and drop them into a large bowl under running water and rinse. Leek layers tend to float on top and sand will sink to the bottom. I do this a couple of times and make sure my leek is all cleaned up and I will dump them into a colander to let dry.
Non-stick pan on medium high heat, go in with a table spoon of cooking oil, in with the lamb. Move the meat around with a wooden spoon and when about 80% of the meat changed color, go in with the leeks and ground cumin. Stir fry for a few minutes until leeks are softened and cumin is heated up and fragrant. Go in with soy sauce and adjust flavor as needed.
Dish up and enjoy! The whole dish takes literally a few minutes to make. Serve over steamed white rice, guaranteed hit!
