Quintessential stir-fry
Top Chef Masters winner Floyd Cardoz identifies this recipe in his new cookbook, Flavorwalla, as the quintessential stir-fry from street carts that he and fellow students in Bombay would slurp down after long nights.
12 ounces ground lamb
kosher salt
1 teaspoon freshly ground black pepper, more as needed
¼ cup plus 1½ teaspoons canola oil
2¼ teaspoons finely ground coriander
1 large onion
2-inch piece fresh ginger
6 extra-large eggs
1½ teaspoons ground turmeric
¼ teaspoon ground cayenne
leaves from 4 stems mint
leaves from 4 stems cilantro or flat-leaf parsley
Season lamb with salt and pepper.
Combine 1½ teaspoons of the oil, the ground coriander and the teaspoon of black pepper in a large saute pan over medium heat; cook for 2 minutes or until fragrant. Add the lamb; increase the heat to high and cook for about 5 minutes, stirring, until no trace of raw meat remains but the meat still looks juicy. Transfer to a bowl.
Peel and chop the onion. Peel and mince the ginger. Whisk eggs.
Reduce heat to medium, then add remaining ¼ cup of oil to the pan; once heated,
Return lamb to the pan; cook for 2 minutes, then reduce heat to medium-low. Shove onion-lamb mixture to one side of the pan. Pour in the eggs on the open side and cook, stirring, just until barely set and still creamy; incorporate the ground lamb gradually. Season lightly with salt. While eggs are cooking, mince the mint and cilantro or parsley leaves; add to the pan. Serve immediately. Serves 4.
Washington Post