Burma Superstar Chili Lamb
We’re defying our own stylebook here by spelling chili with an i at the end — because it refers to the name of a popular dish at Burma Superstar, Desmond and Jocelyn Tan’s beloved San Francisco restaurant. The recipe is adapted from the cookbook Burma Superstar, by Desmond Tan and Kate Leahy. They suggest serving it with Burma Superstar Ginger Salad — a delicious pairing indeed!
Serves 4 as part of a larger meal.
Ingredients
1 1/2 pounds boneless leg of lamb
1 teaspoon cornstarch
1/4 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dark soy sauce or regular soy sauce
2 teaspoons unseasoned rice vinegar
1 teaspoon sugar
1 tablespoon minced garlic
2 tablespoons minced jalapeños
3 small dried chiles, seeds retained, broken in half
1/4 to 1/2 teaspoon dried chile flakes
1 cup sliced yellow onion (about half a medium onion)
10 Thai basil leaves, plus extra for garnish (optional)
Instructions
1. Trim off the external sinew of the lamb leg. With a knife, separate the muscles by following along where the muscles naturally separate and slice against the grain into thin strips, removing any sinew as you work.
2. Transfer lamb to a bowl and use your hands to mix the meat with the cornstarch, pepper, salt and 1 tablespoon of the oil. Let marinate at room temperature while you prepare the remaining ingredients.
3. In a dry wok or skillet, toast the cumin seeds and mustard seeds until the cumin is fragrant and the mustard seeds start to pop, no more than 30 seconds. Transfer to a mortar and use a pestle (or a coffee grinder used for grinding spices) to pulverize to a coarse powder.
4. In a small bowl, stir together the soy sauces, 1 teaspoon of the rice vinegar and the sugar.
5. Heat the wok over high heat. Add 1 tablespoon of the oil and swirl to coat the sides. Stir-fry the lamb until the pieces have separated and are lightly browned but not fully cooked, about 2 minutes. Transfer to a plate.
6. Heat the remaining 1 tablespoon of oil in the wok. Add the garlic and jalapeños and cook briefly, about 15 seconds. Add the mustard-cumin blend, chiles and chile flakes and stir-fry briefly. Pour in the sauce mixture, increase the heat to high, and let the sauce come to a boil.
7. Add the lamb and onions and cook, stirring often, until the lamb is cooked through but the onions are still slightly crisp, 2 to 3 minutes. Add the basil and the remaining 1 teaspoon vinegar. Taste, adding more soy sauce or vinegar if desired. Garnish with more basil.
Burma Superstar Chili Lamb
Ingredients
- 1 1/2 pounds boneless leg of lamb
- 1 teaspoon cornstarch
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons dark soy sauce or regular soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon sugar
- 1 tablespoon minced garlic
- 2 tablespoons minced jalapeños
- 3 small dried chiles, seeds retained, broken in half
- 1/4 to 1/2 teaspoon dried chile flakes
- 1 cup sliced yellow onion (about half a medium onion)
- 10 Thai basil leaves, plus extra for garnish (optional)
Instructions
- Trim off the external sinew of the lamb leg. With a knife, separate the muscles by following along where the muscles naturally separate and slice against the grain into thin strips, removing any sinew as you work.
- Transfer lamb to a bowl and use your hands to mix the meat with the cornstarch, pepper, salt and 1 tablespoon of the oil. Let marinate at room temperature while you prepare the remaining ingredients.
- In a dry wok or skillet, toast the cumin seeds and mustard seeds until the cumin is fragrant and the mustard seeds start to pop, no more than 30 seconds. Transfer to a mortar and use a pestle (or a coffee grinder used for grinding spices) to pulverize to a coarse powder.
- In a small bowl, stir together the soy sauces, 1 teaspoon of the rice vinegar and the sugar.
- Heat the wok over high heat. Add 1 tablespoon of the oil and swirl to coat the sides. Stir-fry the lamb until the pieces have separated and are lightly browned but not fully cooked, about 2 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon of oil in the wok. Add the garlic and jalapeños and cook briefly, about 15 seconds. Add the mustard-cumin blend, chiles and chile flakes and stir-fry briefly. Pour in the sauce mixture, increase the heat to high, and let the sauce come to a boil.
- Add the lamb and onions and cook, stirring often, until the lamb is cooked through but the onions are still slightly crisp, 2 to 3 minutes. Add the basil and the remaining 1 teaspoon vinegar. Taste, adding more soy sauce or vinegar if desired. Garnish with more basil.
