This spicy lamb stir-fry quickly cooks inexpensive lamb cubes with peppers and tomato over high heat. It is a filling breakfast made with just a few affordable ingredients, served on its own or with a warm pastry.
Toss the lamb cubes with the red pepper flakes, cumin, salt, and crushed garlic. Let rest for 15 minutes.
Heat a griddle or large cast-iron skillet over high heat without oil until very hot and the cooking surface starts to smoke.
Spread the lamb in a single layer on the griddle and sear without stirring for 3–4 minutes. Add the onion and peppers and cook over high heat for 8 minutes more.
Add the tomato and cook over high heat for 3 minutes more. Serve hot before the tomato breaks down.
Arrange the lamb in a single layer in the pan; if it is piled up, it will steam and become tough. Keep the heat high throughout cooking; low heat releases the juices and toughens the meat.
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