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Big flavor meets fast cooking with this Xinjiang cumin lamb recipe—the ultimate sizzling main dish that always wins a crowd. I keep coming back to it for the bold flavors and mouthwatering aroma, plus that unbeatable combo of crispy lamb with fresh herbs and spicy bites. If you want a meal that feels just like your favorite Chinese restaurant but made in your own skillet, this is the one you need in your back pocket.
Making this was honestly what got me hooked on stir fry dinners at home. My friends never guess it is so simple when I serve it for gatherings and even my family asks for it on special occasions.
Ingredients
- Cilantro: For brightness and a fresh bite. Pick bunches with perky leaves and plenty of stems
- Lamb leg: Hearty chunks for tender results. Choose boneless lean cuts with a deep color and fine marbling
- Soy sauce: Deep salty flavor in the marinade. Use real brewed soy or tamari for gluten-free
- Dried Chinese chili peppers: For a smoky backdrop. Asian markets have these but any gentle dried chili will work
- Salt: Unites all the flavors together. Fine sea salt melts quickly and seasons evenly
- Shaoxing wine or dry sherry: Adds earthy warmth and softens strong lamb notes. Go for authentic Shaoxing if possible for depth
- Cumin powder: The signature cozy spice. Use fresh ground for a bigger aroma or toast seeds and crush them
- Cornstarch: Helps lamb crisp up in the pan. Clump-free starch turns golden fast
- Peanut oil or vegetable oil: Withstands hot frying without burning. Neutral flavors keep the lamb center stage
- Sichuan or Korean chili flakes: Brings extra heat. Use mild versions if you want less spice
- Sugar: Balances out the bold spice. A light brown sugar melts right in for a gentle touch
- Sichuan peppercorns: Offers a unique tingling finish. Not essential but crush them fresh for that signature buzz
- Garlic: Major umami when seared. Use plump cloves with tight skins for best punch
- White onion: Adds sweet crunch to balance heat. Pick firm onions with shiny skins and no sprouting
- Fresh ginger: Gives cozy warmth. Mince up fat roots for max flavor
- Toasted sesame seeds: Sprinkle on at the end for gentle nuttiness. Optional but great if you have them
Step-by-Step Instructions
- Soak in Flavor:
- Mix your lamb with soy sauce Shaoxing wine and salt in a large bowl using your hands to ensure every bit is evenly coated. Let the lamb marinate at room temperature for about twenty minutes or store covered in the fridge for up to a day.
- Spice Mix Prep:
- Combine cumin powder chili flakes sugar and Sichuan peppercorns in a small bowl. For even more aroma crush any whole seeds or peppercorns just before using.
- Starch It Up:
- After marinating pour off extra liquid from the lamb. Dust the lamb all over with cornstarch ensuring every piece is lightly coated so you get maximum crispiness after frying.
- Crisp the Lamb:
- Heat your oil in a wide pan or wok over medium high. Place lamb pieces into the pan spreading so none overlap. Let them sear a minute without moving for a golden crust then turn to brown all sides. As soon as the center looks slightly rosy move lamb pieces to a plate to avoid overcooking.
- Turn Up the Aroma:
- Add more oil if needed then toss in minced ginger sliced garlic and dried chilies. Stir quickly for thirty seconds to bring out their fragrance without burning.
- Stir Fry Time:
- Drop in big onion chunks and stir fry for about a minute until the edges go shiny and slightly sweet but still crisp.
- Season and Finish:
- Return the crispy lamb to the pan. Sprinkle over all of your prepared spices and toss well so every piece is coated. Taste a piece and add more salt if necessary. Pull the pan off heat when the spices smell strong and toasty.
- Top with Freshness:
- Mix in a generous handful of chopped cilantro right off the heat. Sprinkle toasted sesame seeds over if you like and scoop the lamb out onto plates to keep that fresh crispness.
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Nothing elevates this dish more than grinding cumin fresh and finishing with loads of cilantro. Every time my family thinks of our Lunar New Year dinner the taste of the homemade spice blend and crispy lamb is the first thing they mention.
Storage Tips
Store leftovers tightly covered in the fridge and eat within two days for best texture. For reheating skip the microwave and use a quick spin in a skillet with just a splash of oil. That keeps the lamb from going chewy.
Ingredient Substitutions
If Shaoxing wine is out of reach dry sherry works great. Tamari replaces soy sauce for anyone gluten sensitive. When you are low on peanut oil any high-heat neutral oil will do well and just trade out chili flakes for a milder pepper if you want less burn.
Serving Suggestions
Pile your cumin lamb over fluffy jasmine rice for a classic approach or roll it in flatbread with cucumber and even more cilantro for a homemade Xinjiang wrap. Pair it with sautéed bok choy or a raw cucumber salad for a cooling side.
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A Touch of History
Xinjiang cumin lamb is a beloved dish across northwestern China where big spices and lamb rule the kitchen. Rooted in Silk Road traditions it is a street vendor staple always sizzling fresh and smoky. Cooking it at home brings a taste of that storied culinary world right to your table.
Recipe FAQs
- → Can I substitute another meat for lamb?
Yes, beef such as flank steak or sirloin works well. It cooks quickly and soaks up the spices beautifully.
- → How can I ensure a gluten-free dish?
Use tamari instead of soy sauce and opt for dry sherry in place of Shaoxing wine to keep it gluten-free.
- → Is the dish very spicy by default?
Spice levels can be adjusted by varying the amount of chili flakes and dried chilies used. You can make it mild or bold according to taste.
- → What is the best way to get crispy seared lamb?
Lightly coat marinated lamb pieces with cornstarch before searing in hot oil to develop a crunchy exterior while keeping the inside juicy.
- → Which cumin should I use for maximum flavor?
Toast whole cumin seeds and grind them fresh for a stronger aroma and deeper flavor, but ground cumin is a fine quick alternative.
- → Is this dish suitable for serving a crowd?
Absolutely. It’s easy to prepare in large batches and pairs well with rice or flatbreads for family-style meals.