1-inch2.5 cm piece fresh ginger, peeled and finely chopped
1garlic clove, peeled and sliced
1½tablespoonsground cumin
1teaspoonsalt
1½teaspoonsRed Chili Powder
1⁄2 medium red onion, sliced
1longhorn pepper, diagonally sliced
Instructions
Carefully slice the lamb into 1⁄8-inch (3 mm) thick pieces (note: it’s easier to cut when partially frozen).
Place the sliced lamb into a large bowl along with the cornstarch and 2 teaspoons of the vegetable oil. Mix together with your hands.
In a large skillet or wok, heat the remaining 2 tablespoons vegetable oil over high heat for 1 minute. Add the green onions, ginger, and garlic and sauté for 30 seconds. Add the lamb and stir-fry for about 5 minutes.
When the meat turns an even brown color, turn the heat down to low, add the cumin, salt, and chili powder, and stir to combine. Add the onions and longhorn pepper, stir to combine, and serve.