Cumin Lamb Stir-Fry

Ingredients

2 (8.8-oz.) pkg. precooked jasmine rice (such as Uncle Ben's)

1 1/2 tablespoons cumin seeds

2 teaspoons Szechuan peppercorns or black peppercorns

4 teaspoons canola oil, divided

1 pound boneless lamb shoulder, cut into 3-in. strips

1 1/2 cups very thinly sliced yellow onion

1 small julienne-cut red bell pepper

6 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

2 tablespoons lower-sodium soy sauce

2 tablespoons sherry vinegar

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 cup (1/2-in.) sliced scallions

1 teaspoon crushed Aleppo pepper (optional)

Heat rice according to package directions. Set aside; keep warm.

Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.

Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.

Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Sprinkle with Aleppo pepper, if desired.