Arrange the lamb slices on a cutting board and season with 1 teaspoon of sumac, salt, and pepper. Toss gently to coat evenly and set aside to marinate briefly, about 5 minutes.
2 cloves garlic, 2 teaspoons sumac
Heat a wok or large skillet over high heat and add 1 tablespoon of olive oil. Once shimmering, add the seasoned lamb slices in a single layer. Cook for about 2-3 minutes without stirring until the first side is well browned and caramelized, then toss to sear all sides, removing the lamb once evenly browned and set aside.
500 grams lamb loin or tenderloin, thinly sliced, 1 tablespoon olive oil
In the same pan, add sliced onions and red bell peppers. Stir-fry for 3-4 minutes until vegetables are tender but still vibrant and slightly charred at the edges. Add minced garlic and ground cumin; cook for another 30 seconds until fragrant.
1 medium red bell pepper, 1 medium onion, 2 cloves garlic, 1 teaspoon ground cumin
Return the browned lamb to the pan with the vegetables. Stir well to combine and cook for an additional 2 minutes, allowing flavors to meld and ensuring the lamb is heated through and slightly caramelized.
500 grams lamb loin or tenderloin, thinly sliced
Transfer the stir-fry to a serving plate and sprinkle an extra pinch of sumac on top for added aroma and flavor. Serve immediately, garnished with fresh herbs if desired.
2 teaspoons sumac
