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Burmese Chili Lamb with Cumin and Mustard Seeds Recipe

Name: Burmese Chili Lamb with Cumin and Mustard Seeds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Burmese
Ingredients: 1 pound American lamb (leg or shoulder), thinly sliced into bite-sized pieces; 2 teaspoons wok or peanut oil; 1 teaspoon cornstarch; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1.5 teaspoons cumin seeds; 1 teaspoon black mustard seeds; 0.25 teaspoon dried chile flakes; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1.5 cups green veggies (snap peas, snow peas, asparagus, or green beans); 1 red bell pepper, sliced; 0.5 onion, sliced; 2 tablespoons garlic, rough chopped; 2 tablespoons jalapeño, finely minced; 6 small dried Thai chiles; 10 Thai basil leaves, plus extra for garnish

Burmese Chili Lamb with Cumin and Mustard Seeds - a simple tasty paleo meal full of incredible flavor that can be made in 30 minutes!

4.8 from 143 votes

30 mins

Total Time

servings

Jump to Recipe

How to Make the Best Burmese Chili Lamb with Cumin and Mustard Seeds

This Burmese Chili Lamb with Cumin and Mustard Seeds is a flavor-packed stir fry that comes together in just 30 minutes. The combination of aromatic toasted cumin and mustard seeds with tender lamb creates an incredibly satisfying dish that’s perfect for a weeknight dinner.

The secret to this recipe lies in toasting the whole cumin and mustard seeds before grinding them—this simple step releases their essential oils and creates a depth of flavor that pre-ground spices simply can’t match. The lamb is quickly seared to golden perfection, then tossed with charred vegetables and a savory stir fry sauce that brings everything together beautifully.

Don’t be intimidated by the Thai chilies and jalapeños—you can easily adjust the heat level to your preference. Whether you serve it over fluffy rice or enjoy it on its own as a paleo-friendly meal, this Burmese-inspired dish is sure to become a new favorite in your rotation.

Keywordburmese lamb, burmese lamb recipe, burmese chili lamb stir fry, lamb stir fry, lamb recipes, lamb with cumin

Ingredients

Lamb

1 pound American lamb (leg or shoulder), thinly sliced into bite-sized pieces
2 teaspoons wok or peanut oil
1 teaspoon cornstarch
0.5 teaspoon salt
0.25 teaspoon ground black pepper

Spices

1.5 teaspoons cumin seeds
1 teaspoon black mustard seeds
0.25 teaspoon dried chile flakes

Stir Fry Sauce

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar

Vegetables

1.5 cups green veggies (snap peas, snow peas, asparagus, or green beans)
1 red bell pepper, sliced
0.5 onion, sliced
2 tablespoons garlic, rough chopped
2 tablespoons jalapeño, finely minced
6 small dried Thai chiles
10 Thai basil leaves, plus extra for garnish

Instructions

Prep

Cut and toss the lamb with the olive oil, cornstarch, salt and pepper. Set aside.
Toast the cumin and mustard seeds in a dry wok over medium heat until fragrant and golden. Grind with a mortar and pestle. Set aside.
Stir the stir fry sauce ingredients together in a small bowl. Prep and gather the remaining ingredients and place near the stove.

Cook

Heat 1-2 tablespoons oil in a wok or large cast iron skillet over medium high heat. Add the lamb and sear both sides until each side is golden. Place the lamb on a paper towel lined bowl or plate.
Add the onion and veggies to the wok and continually stir, over medium high heat until they become slightly charred and tender, about 4-5 minutes.
Make a well in the center of the pan (scooting veggies to the sides), add a few drops of oil and then add the jalapeño and garlic and fry for 1-2 minutes.
Add the Thai chilies and the lamb back into the wok. Toss a few times, heating the lamb back up a little, then pour in the stir-fry sauce and the ground cumin and mustard seeds.
Cook for 1-2 minutes. Taste. Sprinkle with chili flakes according to taste. Right before serving toss in Thai basil leaves.

Serve

Serve this over rice or on its own.

Notes

For more heat, increase the jalapeño to 3 tablespoons.
Regular basil can be substituted for Thai basil if unavailable.
Toasted cumin seeds provide the best flavor, but ground cumin can be used in a pinch.

Burmese Chili Lamb with Cumin and Mustard Seeds Recipe

How to Make the Best Burmese Chili Lamb with Cumin and Mustard Seeds