Xinjiang Cumin Lamb

Cooking Method: Stovetop Stir-Fry
Cooking Time: 20-25 minutes
Difficulty: Meathead in Action - Medium difficulty, a hearty meal for the whole family.

Xinjiang Cumin Lamb

If you're craving a spicy, savory, and flavorful dish, look no further than this Xinjiang Cumin Lamb—a stir-fry filled with fragrant spices, perfect for a quick yet satisfying meal. Tender lamb cubes coated in cornstarch, seared, and stir-fried with cumin, chili peppers, and aromatics—what's not to love?


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Ingredients:

  • 1 lb (454 g) lamb leg (cut into 2/3" (1.5 cm) cubes)
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry) - use halal wine or vinegar as an alternative
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • 2 tablespoons cumin powder
  • 2 teaspoons Sichuan chili flakes (or Korean chili flakes)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground Sichuan peppercorns (Optional)
  • 4 tablespoons peanut oil (or vegetable oil)
  • 1/2 cup dried Chinese chili peppers
  • 1 small white onion, large diced
  • 1 thumb-sized piece of ginger, minced
  • 5 cloves garlic, sliced
  • 1 cup cilantro, chopped
  • Toasted sesame seeds for garnish (Optional)

Preparation:

  1. Marinate the Lamb: In a large bowl, combine the lamb cubes with soy sauce, Shaoxing wine, and salt. Mix well and let the lamb marinate for 20 minutes at room temperature, or refrigerate for up to overnight for a more tender result.

  2. Prepare the Spice Mix: In a small bowl, combine cumin powder, Sichuan chili flakes, sugar, and Sichuan peppercorns (optional).

  3. Coat the Lamb with Cornstarch: Drain the excess liquid from the marinated lamb. Add cornstarch, a few tablespoons at a time, and toss until all the lamb pieces are evenly coated.

  4. Cook the Lamb: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the lamb pieces, spreading them out so they don’t overlap. Let them cook without touching for 1 minute until the bottom is golden. Flip the lamb and cook the other side for 30-40 seconds, keeping the inside slightly pink. Transfer the lamb to a plate.

  5. Stir-Fry Aromatics and Spices: In the same skillet, add the remaining 1 tablespoon of oil. Stir-fry the dried chili peppers, ginger, and garlic until fragrant, about 30 seconds. Add the onion and stir-fry for another minute until it starts to soften.

  6. Combine Lamb and Spices: Return the cooked lamb to the skillet. Sprinkle the spice mix over the lamb and stir well to coat all the pieces with the spices. Remove the pan from heat and taste one piece of lamb. Adjust salt if needed.

  7. Garnish and Serve: Add chopped cilantro and stir it in for a fresh finish. Transfer everything to a large plate, garnish with toasted sesame seeds (optional), and serve immediately.

Pro Tip: The key to perfect cumin lamb is in the marination and searing. Don't rush it—let the flavors meld and the lamb brown properly to keep it juicy and tender. Adjust the amount of chili to control the spice level!

Enjoy your homemade Xinjiang Cumin Lamb, a flavorful and aromatic dish sure to impress anyone at the table!



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