cumin lamb

This cumin lamb recipe is our take on a classic dish from Xinjiang, China. It's not hard to make an authentic plate of cumin lamb in your home kitchen!

Cumin Lamb

lamb

cumin

cornstarch

oil ((optional,

soy sauce

Shaoxing rice wine

cumin seeds

red chili peppers ((chopped))

Sichuan red pepper flakes ((or chili powder))

sugar

scallions ((chopped))

cilantro

Salt ((to taste))

Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl. Set aside and let marinate for 30 minutes.

Once the lamb has been marinated, heat a wok over medium heat. Add the cumin seeds to the wok and dry toast them until fragrant. Turn off the heat, remove the cumin from the wok, and set aside.

Now heat the wok over the highest setting until it starts to smoke. Add two tablespoons of oil to coat the wok, and then immediately add the lamb. Sear the meat until it turns brown and starts to crisp slightly. The high heat will sear the meat, but keep it tender as well.

Now add the cooked cumin seeds, chili, red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. Serve hot with plenty of white rice!

Recipe video above. A cumin spiced lamb dish might sound totally un-Chinese, but it&#39;s actually authentic and very on-trend! Hailing from the Xinjiang province of China, if you love Middle Eastern and Chinese food, you will love this. Bold cumin flavour with tingling &quot;cold&quot; spiciness from Sichuan pepper and earthy chilli flavour (but not spiciness) from the dried chillis.Spice level - On the upper warm buzz side, but not fiery heat because Sichuan pepper is a different type of spiciness, see note 4.

Xinjiang Cumin Lamb Stir Fry

grams/ lamb

soy sauce (, light

Chinese cooking wine ((Note 2))

tsp cooking/kosher salt

tsp baking soda (, sifted if lumpy (Note 3))

cumin powder

tsp white sugar

tsp ground Sichuan pepper ((Note 4 to grind your own))

tbsp vegetable oil ((or canola, peanut))

onion

tbsp finely minced ginger ((~5cm/2" piece))

garlic (, finely sliced)

coriander/cilantro (, roughly chopped)

sesame seeds

rice (, fried rice

Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl. Mix well then set aside for marinade for 30 minutes (counter fine).

Spice mix - Mix the ingredients in a small bowl.

Cook lamb - Heat 3 tablespoons of the oil in a large non-stick skillet over medium-high heat until hot. Add the lamb and spread out in a single layer. Leave for 30 seconds then, using 2 wooden spoons, toss for a further 1 minute until the lamb is slightly golden. Remove onto a plate.

Sauté aromatics - Heat the remaining 1 tablespoon of oil. Add the dried chilli, ginger and garlic. Stir for 10 seconds to release flavour, then add the onion. Cook for 2 minutes until the onion just starts to soften.

Spiced lamb - Add the cooked lamb then sprinkle the spice mix over. Toss well to evenly coat.

Finish dish - Add the cilantro, sesame seeds and toss. Serve over rice! (Note: the dried chillies are not meant to be eaten.)

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Cumin Lamb

Xinjiang Cumin Lamb Stir Fry

Top 2 cumin lamb recipes from across the web

The most viewed cumin lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cumin Lamb

Xinjiang Cumin Lamb Stir Fry

The most viewed cumin lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine